If you're itching to try other iterations of Italy's favourite sauce, then you're in luck. With pesto, the possibilities are endless, and our Rocket and Walnut Pesto is no exception.
Rocket and Walnut Pesto
Serves 4
Ingredients
50g shelled walnuts
120g or 2 generous handfuls of wild rocket leaves
1 garlic clove, peeled and roughly chopped
50ml walnut oil
juice of ½ lemon
salt and pepper
50g Parmesan cheese, grated
100ml (approx) virgin olive oil
Method
Place the walnuts in a dry frying pan and toast gently over a medium flame for a few minutes until they begin to smell nutty and fragrant. Shake the pan and don’t let them burn. Allow to cool.
Put the rocket, garlic and walnut oil into the bowl of a food processor and grind to a rough paste.
Add the nuts, lemon juice, a teaspoon of salt and a good grinding of black pepper, and continue to process.
Transfer the mixture to a bowl and add the Parmesan and half the olive oil. Mix well and add more olive oil until you have a loose paste.
Adjust the seasoning, adding more salt, pepper, and lemon juice to taste.
Serve tossed with spaetzle (a German soft egg noodle) or pasta.
INFORMATION
Recipe by Melina Keays, Entertaining Director
-
Mercedes-Benz previews its next-gen people mover with an ultra-luxury EV conceptThe Mercedes-Benz Vision V Concept is an art deco picture palace on wheels, designed to immerse passengers in parallel worlds as they travel
-
Visit this Michelin-star New York restaurant that doubles as an art galleryArtist Mr.StarCity is exhibiting his emotionally charged yet optimistic ‘Bloomers’ portrait series at Frevo, a Greenwich Village hidden haunt
-
Nina Runsdorf brings classic jewellery back to life to mark 20 yearsNew York-based jewellery designer Nina Runsdorf celebrates her eponymous brand’s anniversary with a new jewellery collection, ‘Archive’
