Yet another crop with many uses! This time it is rocket which is in abundance in our garden at this time of the year, sowing itself all the time.. Apart from great salads and pesto, the flowers make a really nice display for the kitchen window sill. Also enjoy the pesto as a pasta sauce, with fish or on fresh bread or toast
Pesto Recipe
100 g Pesto Leaves
25 g roasted Pine Nuts
20 g fresh Garlic
150 g Extra Virgin Olive Oil
2 g Salt
Blend all the above ingredients well in a blender, or if you have the energy, mash it up in a mortar and pestle
50 g grated Parmigiano Reggiano or Grana Padana cheese
20 g grated Pecorino cheese
40 g melted Butter
Fold the above indigents into the blended product
It will last up to a week in the fridge, but is better fresh (after resting for about an hour from making it – the pesto not you)
ENJOY and do not forget a glass of the home made red!!!