Rocket And Basil Pesto
Use spinach instead of the rocket and change out the basil for parsley, coriander or origanum
Makes enough for: 1 batch pesto
Ingredients
- 25 g sunflower seeds, lightly toasted and cooled
- 18 g rocket leaves
- 18 g basil leaves
- 15 mls lemon juice
- 8 g Parmesan, grated
- 1 clove garlic, peeled (blitz in the microwave for 30 seconds if you do not like raw garlic)
- 30 mls olive oil
- salt and freshly ground black pepper to season
Method
- Place the sunflower seeds into a blender and blitz for 10 seconds, just to break them up
- Add the rocket, basil, lemon juice, Parmesan and garlic and blend until coarse
- Add the olive oil and blend until smooth
- Season to taste and serve or store in a sterilized glass jar for up to 1 week in the fridge
Notes
See this post on how I sterilize my glass jars.