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Wild rocket pesto

updated

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Ingredients for 1 servings:

  • 80 g rocket (arugula)
  • 4 clove(s) garlic, chopped
  • 1 tsp sea salt, coarse
  • 100 g almond(s), chopped
  • ½ pepper, green (hot)
  • 4 tbsp olive oil, good
  • 30 g Parmesan, grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

ideal for pasta

Combine all ingredients, except the arugula, in a food processor or blender. Blend for 1 minute. Then add the arugula and chop briefly until combined. Transfer to a jar and cover with a little oil. It will keep in the refrigerator for about 2 weeks. For pasta sauce, add a little hot pasta water or more olive oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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