Place any leftover pesto in a small glass jar. Drizzle extra virgin olive oil on top to seal pesto from air. Store in fridge for maximum of three days. This recipe uses rocket and some basil. It can also be used to make just basil pesto. Just substitute more fresh basil leaves for rocket. Add salt and pepper to taste.
Vegan Rocket Pesto
Dips and Spreads
Rocket pesto has a more peppery flavour than the traditional basil and are a great way of using up what's in your fridge. Recipe by Jack McNulty.
Ingredients List for people
Units:
- 1 bunch arugula (fresh, coarsely chopped)
- 0.5 cup fresh basil
- 2 cloves garlic (chopped)
- 50 grams pine nuts
- 0.5 cup (125ml) extra virgin olive oil (use good quality olive oil)
Instructions
- Place the rocket, basil, garlic, and pine nuts in the bowl of a food processor and process until finely chopped. With the motor running, add the olive oil in a thin, steady stream and process until well combined. Season to taste.
- If you have a mortar and pestle, go for it. Use instead of food processor - great exercise!
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