ROCKET PESTO
makes approx 300ml
2 cups of packed rocket, arugula roquette leaves, stems removed
½ cup of shelled walnuts, hazelnuts or pinenuts
½ cup fresh Parmesan cheese
½ cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced
1/2 teaspoon salt
Method
Method
Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
Toast the nuts in a pan over medium heat until lightly brown.
Food processor method (the fast way): Combine the rocket, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
Mortar and pestle method: Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the rocket and add it to the mortar. Grind up with the other ingredients until smooth.
Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
Serve with pasta, over freshly roasted potatoes, pizza, salads, grilled fish, drizzled over bruschetta.
