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Rocket Pesto

4oz. Rocket
2 oz. Pine Nuts
2 Cloves Garlic
Grated Black Pepper and Salt
10 oz. Olive Oil
2 oz. Parmesan Cheese (freshly grated)
1 tbs. Lemon Juice.

Wash the Rocket well, dry it and discard any coarse ends.
Put the Pine Nuts on a non stick pan and toss them over the heat until they brown gently.
Leave them cool.
Put the Rocket, the Pine Nuts, the peeled Garlic and the salt and pepper into the bowl of a food processor and chop well together.
While the machine is still running pour the olive oil in and puree them together. Add the lemon juice and then pulse in the parmesan.

This makes a superb dressing for salads.
Also it is very good with pasta or indeed as a relish with meat or fish.
It stores well in the fridge but take it out and bring to room temperature before using.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef