Ingredients:-
Rocket Leavesl – 1 Tub
Extra Virgin Olive Oil – 750ml
Parmesan Cheese – 200g
Pine Nuts – 150g
Fresh Basil – 30g Basil
Fresh Parsley – 30g
Garlic (peeled) – 4 Cloves
Method:-
- Dry fry pine nuts gently until golden.
- Place the Rocket, Basil, Parsley, Parmesan, Garlic and Cooled Pine Buts into a blender or food processor.
- Gently bend ingredients at medium speed whilst pouring in the olive oil in a steady stream.
- Place in a clean jar and cover with a small amount of oil. The pesto will remain fresh in the fridge for up to two weeks.
- Use Pesto Sauce for any kind of Pesto or Italian Salad or Panini Sandwiches.
