Chetna Makan's recipe is delicious alternative to the classic basil version — excellent tossed through pasta or drizzled over eggs and salads.
- Prepare15 mins
- Total time15 mins
Makes about 300g
- 1 garlic clove
- ¼ tsp salt
- 40g pine nuts
- 90g wild rocket
- 90g Parmigiano Reggiano, grated
- 190ml extra virgin olive oil
Using a pestle and mortar, grind the garlic and salt until smooth. Add the pine nuts and continue until they have broken down. Add the rocket and grind again until the leaves have turned to a rough paste. Finally add the grated cheese and crush it in. Once you are happy with the texture of the pesto, add the oil and mix well. Toss through freshly cooked pasta, spread onto puff pastry before baking, or drizzle over roasted vegetables . The pesto can be stored in an airtight container in the fridge for up to 5 days.
This recipe is a great way to use up leftover rocket (or other greens). Freeze in individual portions ready to stir straight into hot pasta or risotto.
Typical values per item when made using specific products in recipe