My new favourite food, really easy to make and versatile…I found it in the Vicar’s Wife Cook Book by Elisa Beynon and of course have adapted it slightly
50g pine nuts
100ml olive oil
2/3 cloves of garlic
juice of half a lemon
In a frying pan, toast the pine nuts lightly over a medium heat, tossing them around the pan for time to time. Tip out onto a plate and once cool put them in a food processor with the garlic. (use the small bowl.) Add grated parmesan, rocket (or as much as you can fit) and third of the olive oil. Add lemon juice. Blend until it’s all amalgamated, then gradually add more oil until it’s sloppy but not runny. Taste and add salt if you think it needs it!
Favourite uses for this pesto are:
1) Mixed with pasta and prawns as recommended by Elisa Benyon
2) On pizza dough for pesto flat bread or as an alternative to tomato sauce on pizza
3) On roast chicken like so:
I’m sure I’ll think of other ways to use it and I’m sure you can too!