Ingredients
4 cups rocket leaves
1 cup basil leaves
0.5 lemon
juice of
1 large clove garlic
crushed
¼ cup parmesan cheese
coarsely grated
¾ cup pine nuts
½ cup olive oil
Allergy Advice
Contains Dairy
Contains Nuts
Equipment
- 1 food processor
- 1 frying pan
Instructions
- Wash the rocket leaves and basil and place in the food processor.
- Add the lemon juice, garlic and parmesan and blend until finely chopped.
- Add the pine nuts and olive oil to the processor and whizz until a chunky mix is formed.
Notes
Tip
You can toast the pine nuts in a frying pan over low heat for a deeper flavour. Just make sure you keep gently shaking the pan so you don’t burn them.
Storage
You can store unused pesto covered in the fridge for up to 1 week or freeze for up to 3 months, defrosting in the fridge.
