Seen here dribbled on Burrata (flown in from Italy and delivered straight to my door thanks to NifeisLife), this rocket pesto is a wonderful tool for cutting the richness of dairy, adding a fiery kick to steak or potatoes, an interesting addition to otherwise boring sandwiches and it will also give you a serious nutritional boost.
The rocket widely available in the UK tends to be smaller and more bitter tasting than its large leaved Mediterranean cousins, unless that is, you’re lucky enough to find it bunched up in street markets or Turkish/Middle Eastern grocery stores. Paired with walnuts, lemon and a touch of parmesan, this pesto recipe is super easy to make.
Makes 2 cups worth.
1 cup walnuts
1 cup extra virgin olive oil
Juice of 1 lemon
2 tbsp freshly grated parmesan
Salt to taste.
Blend rocket, walnuts, and lemon juice with olive oil in a food processor. You may need to scrape down the inside a couple of times.
When colour lightens ,add parmesan, give it another whizz then salt to taste.