We might all have prepared or bought (oops) some pesto sauce… but have you ever tried rocket and basil pesto? This is a very simple, non traditional (no mortar needed) way of making pesto. Not only, you need to add less olive oil (yay!), you also grab your guests attention! What? Rocket pesto? will it launch soon?
- 25g of Basil
- 200g of wild rocket
- 1 garlic clove
- 1 tbs of pine nuts, roasted
- 2 tbs of grated parmesan
- 1 tbs of grated pecorino
- Salt and pepper to tast
- Drizzle of olive oil
In a mixer, blend basil, two cheeses, pine nuts, garlic clove, a drizzle of olive oil, salt and pepper.
When mixed, add the rocket leaves, until it makes a nice paste, if not add a little more olive oil.
Serve immediately and keep the rest in a tight container in the fridge for 2-3 days.