Rocket – known as salad rocket, garden rocket, rucola, rucoli, rugula, colewort, roquette and, in the United States, arugula. Rocket is a leafy green vegetable and has a pungent, peppery flavour that is exceptionally strong for a leafy food. Young leaves are frequently used in salads. Rocket is rich in vitamin C and potassium. In addition to the leaves, the flowers, young seed pods and mature seeds are all edible.
I have an abundance of rocket growing in my garden, so I decided to try making some pesto. Classic pesto is made with basil, pine nuts, garlic, olive oil and parmesan cheese. With this recipe I have substituted the basil with rocket and the pine nuts with pistachios. This pesto has a wonderful pleasing peppery flavour. Making your own pesto is easy, so go ahead and give it a try!
INGREDIENTS:
75g Rocket leaves
25g Pistachio nuts shelled
1 Garlic clove, crushed and peeled
175ml Olive oil
40g Parmesan cheese, finely grated
Salt
METHOD:
Take the rocket leaves, rinse briefly and pat dry. Place the rocket leaves, pistachio nuts, garlic clove and olive oil in a blender, season with salt and blend until smooth. Remove to a bowl and fold in the grated parmesan cheese. Taste and season with more salt if necessary.
Pour the pesto into a sterilised jar, seal and keep in the fridge. Use within three weeks, if you can make it last that long!
TO SERVE:
This pesto is good over pasta, bruschetta, salad leaves, chicken, as a pizza topping. Its uses are endless, just use your imagination. Enjoy......
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