Julie Biuso's easy rocket pesto
A dollop of rocket pesto adds a peppery bite to burgers, toasties or melts.
Julie BiusoFood writer and broadcaster
- prepare
- cook
- 4 servings
- Easy
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Photo credit:Julia Biuso
This easy pesto is also great served as a dip or a sauce with seafood. Good pine nuts are expensive, so I've used half pine nuts and half slivered almonds.
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup pine nuts
- ¼ cup slivered almonds
- Sea salt
- 80g-100g (2 cups tightly packed) rocket leaves
- 1 clove garlic, peeled and crushed
- ⅓ cup grated parmesan
- 1 Tbsp lemon juice
Instructions
- Heat slightly less than 1 tablespoon of the measured oil in a small frying pan over medium heat. When the oil is hot, add the pine nuts and almonds and cook until lightly golden, stirring continuously. Transfer to a plate lined with paper towels using a slotted spoon. Sprinkle pine nuts with sea salt. Cool. Reserve a few of the nuts to use as a garnish.
- Put the nuts, rocket, a few good pinches of sea salt and garlic in the bowl of a food processor and process to a purée. Add the parmesan cheese, process for 20 seconds to combine, then with the machine running, pour in the remaining oil through the feed tube.
- Transfer the rocket pesto to a bowl and add a little lemon juice to sharpen. Cover the surface of the pesto with plastic wrap and refrigerate until required. The pesto will keep for 2-3 days. Serve with toasted bagels
