Wednesday, January 14, 2009

Rocket pesto with walnuts

Having just bought 1 kg. of Parmigiano-Reggiano (yum-yum) I'm wondering what to do with it. This excuisite and versitile cheese with all its flavours and history too. Well for starters anyway I've made a pesto. And since its winter and my pantry is full of walnuts (very funny; among other things, okay) I decided to make an alternative pesto recipe. Try it - it's very tasteful!

Rocket pesto with walnuts

100 g. rocket, rinsed and stems trimmed
1 -2 garlic cloves, halved
50 g. walnuts, roasted and cooled
50 g. parmesan
50 - 70 ml. extra virgin olive oil
Lemon juice, mustard, freshly grounded black pebber, salt.

Roast the walnuts, rinse the rocket. Put walnuts, garlic, rocket and parmesan in your blender, stir and now and then scrap down the side. When the mixture is smooth, pour in the olive oil bit by bit and add lemon, mustard, pebber and salt to your liking.

If refrigerated pour it in a jar and top it with a little olive oil. It can keep for about a month then. If you want to freeze the pesto (if you've made a larger batch), I suggest you leave out the parmesan for later. When you want to use the pesto mix in the parmesan.

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