Pesto’s are super simple to make and really delicious ways to use up some fridge/cupboard ingredients – an abundance or rocket in this case! They’re really versatile – stir through pasta, spread on a piece of fish before baking or just add a dollop to a sandwich.
Pesto’s are better if you make them traditionally with a pestle and mortar but in reality, they’re still good if you use a food processor and avoid all of the effort!
- 200g Rocket, washed and dried
- 4 cloves of Garlic, crushed
- 25g Flaked almond, toasted
- 25g Parmesan, finely grated
- 1 Lemon, zested and juiced
- A few drops of Chardonnay vinegar
- Extra-virgin olive oil
- Maldon salt
- Freshly ground black pepper
- Crush the rocket, garlic, almonds and lemon zest with a glug of oil in a pestle and mortar (or blitz in a food processor) until it forms a smooth paste.
- Mix in the Parmesan and then slowly drizzle in the oil while continuing to mix until you have the consistency you are after (consider its use when adjusting the consistency).
- Next, you need to adjust the seasoning – you want to create a nice balance of salt, acid and fat. The lemon juice and the vinegar will help to balance both the salt from the cheese (+ the actual salt) but also the fat from the oil to create a lovely fresh pesto. Use both lemon juice and good-quality vinegar to create a really nice rounded flavour. Finally, a crack of black pepper helps to bring the natural pepperiness out of the rocket.
A note on storage:
Pesto’s will keep for quite a long time if they are stored correctly – use a clean jar with a tight-fitting lid and leave a bit of space at the top so that you can cover the top of the pesto with olive oil which helps to prevent any air contact with your delicious pesto. Store in the fridge.