Tuesday 17 July 2012

Rocket and pistachio pesto




The Americans call it Arugula, we call it Rocket but call it what you like it makes a beautifully fresh base for a very quick and easy pesto.. I've used it drizzled on toasted ciabatta and topped with roast peppers and melted goats cheese or mixed thru some fresh pasta as a hot meal or allow to cool in the fridge as a salad.. Give it a go it takes about 5 minutes to make and keeps in the fridge for about 1 day.

To make you will need:

2 cups, packed of fresh Rocket.
1/3 cup olive oil
1/4 cup shelled pistachios, lightly toasted
1 garlic clove, roughly chopped
1/4 teaspoon red chilli flakes
sea salt and freshly ground black pepper, to taste


Lightly toast the 1/4 cup of pistachios in a dry pan.




Place the rocket in the bowl of your food processor or blender. Add olive oil, pistachios, garlic, and red pepper flakes. Pulse until smooth, about 30 seconds.



It's that simple!! Season to taste with salt and pepper. Use immediately or store, refrigerated in an airtight container, for 1 day. Allow to warm to room temperature before serving.

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