Rocket & Basil Pesto

Ingredients

• 1 x 100g packet We Wash n’ Toss 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

Method

1. Wash the We Wash n’ Toss Rocket Leaves and basil and place in a food processor.
2. Add garlic and Parmesan and blend until finely chopped.
3. Add pine nuts and olive oil to the processor, process until  a chunky paste is formed.
4. Spoon into a bowl and refrigerate for at least 1 hour before serving with antipasto, ricotta and fresh bread.

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.