This walnut and rocket pesto is a great way to use up rocket leaves that are just past their prime, and it’s a cinch to make! Pesto originated in Genoa, in Northern Italy. Its name actually originates from the Genoese word pestâ, meaning to pound or to crush. I sadly don’t have a mortar and pestle large enough for the quantity of pesto that I make, so I coarsely mix mine with a hand-held blender. Walnut and rocket pesto is delicious served with chunks of fresh bread when having friends over, or spread on a sandwich with slices of juicy ripe tomatoes. Alternatively, stir a generous (room-temperature) spoonful into grilled chopped green vegetables, such as asparagus or broccolini, and then toss it all into a plate of spaghetti. I often freeze small quantities to use later, either to jazz up a chicken vegetable or tomato soup. This week, I’ve put some pesto in a jar to give to a friend. Why don’t you try your own version of pesto with different herbs and nuts? This version is also delicious with toasted almonds.
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Walnut and Rocket Pesto
- 3 cups rocket leaves, washed
- 1/2 cup choppped walnuts
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup extra virgin olive oil
- 2-3 cloves garlic, peeled and coarsely chopped
- Put rocket leaves together with the garlic, olive oil and walnuts.
- Blend coarsely with a hand-held blender.
- Stir in parmesan cheese.
- Store in a glass jar in the fridge for up to one week.