Guest guest Posted May 8, 2007 Report Share Posted May 8, 2007 Basil Pesto Rocket Pesto Source: The Gate Vegetarian Cookbook This simple variation on basil pesto has an intriguing flavour. It is softer and more subtle than basil pesto, so goes with a wider range of ingredients. large bunch of rocket (arulgula) leaves juice of 1 1/2 lemons 2 fat garlic cloves, finely chopped 200 ml (7 fl oz) extra virgin olive oil 55g (2oz) pine nuts, toasted salt 1. Using a mortar and pestle or food processor, blend the rocket, lemon juice and garlic with the olive oil, starting with as little oil as possible to keep the herb's colour. Note the greater amount of lemon juice and garlic to counter the rocket's (arugula's) pungency. Once you have a smoothish paste you can add the rest. 2. Add the toasted pine nuts and blend briefly to a lumpy puree. Season with salt to taste. Store in the fridge for up to a week. Makes about (225 g) (8 oz). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2007 Report Share Posted May 8, 2007 Oops, I did it again ...... This one's " Rocket (Arugula) Pesto " , " Kim " <bearhouse5 wrote: > > Basil Pesto Rocket Pesto > Source: The Gate Vegetarian Cookbook Quote Link to comment Share on other sites More sharing options...
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