MenuRecipes
View
Rocket & Basil Pesto
15 mins
serves
2 cups
15 mins
serves
2 cups
Ingredients
- 1 x 100g packet Leafy Patch Rocket Leaves
- 1 cup basil leaves
- Juice of 1/2 lemon
- 100g pine nuts
- 1 large clove garlic, crushed
- 150g coarsely grated Parmesan cheese
- 150ml olive oil
For serving
- Crusty Bread
- Fresh Ricotta, Antipasto or Sliced Ripe Tomato
Tip
Try serving Rocket Pesto in the following ways:
- Tossed through freshly cooked pasta or gnocchi.
- Serve as a chunky dip when guests come around.
- Toss bocconcini through pesto and serve as starter or with antipasto.
- Spread on sandwiches.
- Add a little extra oil and lemon and use as a salad dressing over freshly cut tomatoes and baby spinach.
Method
- Wash the Leafy Patch Rocket Leaves and basil and place in a food processor.
- Add garlic and Parmesan and blend until finely chopped.
- Add pine nuts and olive oil to the processor, process until a chunky paste is formed.
- Spoon into a bowl and refrigerate for at least 1 hour before serving with antipasto, ricotta and fresh bread.
Nutritional information (per serve)
Energy
512.5
KJ
Protein
3.5
G
Total Fat
12
G
Saturated Fat
2.5
G
Carbohydrates
0.4
G
Sugars
0.3
G
Dietary Fibre
0.4
G
Sodium
103
MJ
Calcium
91.5
MJ
Iron
0.3
MJ
