Saturday, 29 October 2011

Homemade Vegan Rocket Pesto

This little jar of heaven is a must to keep in the fridge a) because you can smear it on your sandwiches and vegie burgers and b) if you stir it through some hot pasta it makes a seriously sensational and super quick dinner or lunch.

200g fresh rocket
1/3 cup olive oil
2 cloves garlic, peeled and chopped
1 red chilli (most seeds removed)
Juice of 1 lemon
70g pine nuts (1 pkt)

To Make: 
1. Put the rocket and olive oil in a food processor and process until smooth.
2. Add the garlic, chilli, pine nuts and lemon juice and process again until all ingredients are finely blended and it looks nice and pasty.
3. Use immediately or store for up to 2 weeks in a jar or sealed container in your fridge.

Makes 1-3 jars (depending on the size of your jars). Makes nice gifts too :)

1 comment:

  1. Wow it's such a great colour! I love home made pesto, it's has such a great fresh taste! I've never had rocket pesto before though so I'm going to have to try this!