I just love the versatility of pesto, this one is no exception
Ingredients
- 60g baby rocket
- ½ cup parsley, roughly chopped
- 1 tablespoon fennel fronds, roughly chopped
- 1 clove garlic, grated
- 1 birdseye chilli, roughly chopped *see note
- 2 tablespoons toasted pine nuts
- 2 tablespoon grated parmesan cheese
- ⅓ cup olive oil
Method
- Add all the ingredients except the olive oil to a food processor and pulse until finely chop
- With the motor running drizzle the olive oil into the mix and blend through
Note:
Remove the seeds from chilli if you prefer a milder flavour.
You can use pesto as a dip, on pizza, drizzled over vegetables or steak, just to name a few
Watch this website for more recipes to come using pesto
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