Alison Lambert -taste of my life

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ROCKET/ARUGULA SAUCE

Rocket leaves in their prime




Makes about 1 cup


Handful of rocket


Handful of flatleaf parsley


1 Tbsp capers


1 garlic clove


Sea salt flakes


Freshly ground black pepper


¼ cup extra virgin olive oil



Method

Place the rocket, parsley, garlic and capers in a food processor or in a mortar and pestle and process until the mixture is roughly chopped. With the machine running, add the olive oil and lemon juice in a slow, steady stream, stopping to scrape down the sides of the bowl once or twice. Season the sauce with salt and pepper to taste, and thin with a teaspoon or two of water so that it can be drizzled over grilled or roasted vegetables, fish or meat.