Rocket and Walnut Pesto
Pesto is so quick to make and really delicious. This simple rocket and walnut pesto is exactly that!
My tiny vegetable patch produces an enormous amount each year so I enjoy finding recipes that let me make use of it other than adding to salads.
- It’s best to add half of the oil at the beginning and then add more as you blend until you get the consistency you prefer
- salt & pepper are omitted due to the saltiness of parmesan and the spice of rocket but taste and adjust to your liking
- pesto will keep for up to 5 days at home – it does tend to turn a little brown on top due to oxidation but you can blanch the rocket before blending to ensure it remains bright green
Ingredients
- 150g rocket
- 60g parmesan cheese, grated
- 2 tbsp lemon juice
- 60g walnuts
- 2 cloves garlic, crushed
- 160ml olive oil
Instructions
- Toast the walnuts lightly in a frying pan on low/medium heat. Keep a close eye on them as they can burn easily.
- Place all the ingredients in a food processor and blend into a paste.
- Enjoy it many ways – some ideas include:
- use it on pizza or flatbread as a base or even finish your pizza with a drizzle
- sexy up a sandwich
- make a bruschetta
- marinate some meat
- finish some grilled veg with it
- stir it into some yoghurt or smooth ricotta as a sauce
- pop it in a bagel with some smoked salmon
- stir into some risotto rice for a flavourful meal
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Amanda Lucas
A self-confessed technology nut, full-time computer nerd and lover of all things food related. Grub Galore is a place to get my creative foodie fix and serves as somewhere for me to share my recipes. I hope you enjoy browsing my growing collection.
