Rocket pesto

Conchiglie with mushrooms and rocket pesto

I had some rocket that was on the verge of going off, and didn’t fancy salad (it’s freezing again), so decided to attempt a rocket pesto.  I’ve made regular basil pesto before, but never this variation.  The interwebs yielded this recipe, which I used as a rough guide as I was feeling far too lazy to measure anything.  It worked fairly well, and I suspect would have benefitted from the lemon zest instead of the bottled lemon juice I had to use as a substitute.

I served it over conchiglie and sauteed mushrooms, and it was pretty successful.  But even improved with lemon zest, it’ll never trump my love of basil pesto.  And one word of warning – it’s very prone to getting stuck in your teeth.

Rocket pesto (from Taste Italia):

3 tbsp pine kernels, toasted
2-3 garlic cloves, peeled
finely grated zest of 1 lemon
1 large bunch of rocket (about 100g in weight)
100ml olive oil
sea salt
55g Parmesan, finely grated

Process the pine kernels and garlic until finely chopped. Add the lemon zest, rocket and a third of the olive oil, and process until the required texture is achieved, gradually adding more oil. Stir in the Parmesan by hand and season with salt. Adjust the olive-oil content to reach the desired consistency – this pesto needs to be quite thick.

– Anna


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