Rocket, pecan pesto
A new take on the classic pesto recipe
Servings: 10 Servings
Calories: 380kcal
Equipment
- Blender or a handheld mixer
- Cutting board
- Knife
Ingredients
- 2 handfuls Rocket Not to bitter
- 30 gr Pecan nuts
- 120 gr Parmigiano Cheese
- 0.3 dl Olive oil
- 0.5 clove Garlic
- 0.5 Lemmon Juice only
- Salt and pepper
Instructions
- Add Oil and peeled garlic to your mixer and give it a quick spin, scrape down and repeat if needed
- Start by washing and drying your rocket salad
- Roughly chop the Parmigiano cheese
- Add the rocket and Cheese to your blender and give it spin until you have the desired texture
- Lightly roast the pecans in a hot skillet for light brown color
- Add pecans to the blender and Mix just a short puls or two. Be careful not to break the nuts too much to keep some crunchy texture.
- Transfer to a bowl and add Lemmon juice, salt, and pepper to taste
Notes
The Pesto will keep in a sealed jar for up to one week, but it's normaly gone loong before that. We left a rough estimate of rocket for you in this recipe with intention. Try to adjust it acording to the taste and texture you are after. It is also a good idea to taste the bitternes level of your Rocekt before you add this to the blender. This can help you to make adjustments according to your taste.