Rocket Walnut Pesto
A delicious nutty peppery pesto
Servings 1 cup
Calories 1048kcal
Ingredients
- 75 g rocket
- 30 g parmesan cheese grated
- 1 tbsp lemon juice
- 30 g walnuts
- 1 clove garlic crushed
- 80 ml olive oil
Instructions
- Toast walnut lightly in a frying pan on low/medium heat. Keep a close eye on them as they can burn easily
- Place all the ingredients in a food processor and blend into a paste.
Notes
Essential Tools
- food processor
- frying pan
- measuring utensils
- sharp knife
- chopping board
Tips/Tricks
- best to add half of the oil at the beginning and then add more as you blend until you get the consistency you prefer
- salt & pepper are omitted due to the saltiness of parmesan and the spice of rocket but taste and adjust to your liking
- pesto will keep for up to 5 days at home - it does tend to turn a little brown on top due to oxidation. see article above!
Nutrition
Calories: 1048kcal | Carbohydrates: 10g | Protein: 17g | Fat: 108g | Saturated Fat: 18g | Cholesterol: 20mg | Sodium: 504mg | Potassium: 409mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2015IU | Vitamin C: 18mg | Calcium: 505mg | Iron: 2.7mg