John Myers
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Rocket Pesto & Basil Pesto Made from Blue Basil
The perfect rocket pesto & basil pesto made from blue basil recipe with a picture and simple step-by-step instructions.
Basil pesto:
- 100 g Arugula
- 2 Garlic cloves
- 100 g Freshly grated Parmesan
- 70 g Macadamia nut roasted and salted
- 1 pinch Sugar
- Tellicherry pepper
- Extra virgin olive oil
- 50 g Basil blue
- 1 Clove of garlic
- 50 g Freshly grated Parmesan
- 40 g Macadamia nut roasted and salted
- 1 pinch Sugar
- Tellicherry pepper
- Extra virgin olive oil
- Generously remove the stalks from the rocket, wash the leaves and spin dry. Roast the macadamia nuts again, making sure that they don’t burn. Finely grate the Parmesan.
- Put rocket, macadamia nuts, Parmesan, garlic clove and sugar / pepper in the blender and briefly chop roughly. Then gradually add olive oil, mixing again and again until a creamy, not too thick mixture is obtained.
- Pour the pesto into a glass and cover with olive oil! If the pesto is always covered with olive oil, the pesto will keep in the refrigerator for about 2 weeks!
- For the basil pesto, proceed as above! 🙂
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