Wild Rocket Pesto


100g wild (or other) rocket leaves, washed 60g almond 60g parmesan cheese 125ml (or more) good olive oil salt and pepper to taste


If using a food processor, plitz together the rocket, cheese, almond until finely chopped.  With the processor running, add the olive oil in a steady drizzle until you reach a consistency that you like.Test for seasoning, add salt and pepper and lime, then your pesto is ready to eat!  It also freezes well in a sealed container.

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