We had a bumper crop of Rocket this year, and what does one do with 2 kilograms of Rocket leaves? Pesto! This is a budget friendly version, but feel free to add Parmesan and pine nuts if you wish. Also take into consideration that Rocket can be bitter, so don’t use an olive oil that is too grassy or bitter.
Fills about 4 250ml jars
You will need
250g fresh Rocket leaves
¼ cup (40g) shredded almonds
2 – 3 garlic cloves
3 Tbls fresh lemon juice
1 Tbls green chilli, chopped
1 Tbls castor sugar
¼ cup olive oil
How to make it
Roughly chop the Rocket leaves and pack half into a food processor (on the chopper blade).
Blend the Rocket for a few seconds to chop it to a smaller size, add the remaining Rocket and do the same.
Add the almonds and process until the Rocket and almonds are well combines and chopped into tine pieces.
Add the garlic, lemon juice, chilli and sugar.
Blend for a minute or two.
Add the olive oil and pulse until just combined.
Taste and season with salt. (Add more lemon juice or sugar if needed.)
Spoon the pesto into sterilized jars and refrigerate until needed.
Just look at the size of the leaves our plant produced this year!