When it comes to quantities this recipe is really just a guide – you should adjust as needed to make the pesto the way you like it. I usually omit the garlic, and make it fairly chunky. You can also try adding fresh lemon juice.
Rocket and Walnut Pesto Ingredients
3 handfuls Young Rocket Leaves (fresh picked)
1 handful Walnuts (try to source local grown)
1 clove Garlic
1/2 handful Parmesan Cheese (cut into chunks)
3/4 cups Olive Oil (approx – add as needed)
Salt & Pepper (to taste)
You can increase or reduce the quantities of garlic and parmesan to taste. Also, the amount of oil used and how coarse or fine you make this is totally up to you.
Place rocket leaves, parmesan and walnuts into your food processor, adding just enough olive oil to get things moving – start the food processor.
Add more olive oil and needed, and scrape down the sides – until you get the texture that you prefer.
That’s it really. Serve on bruschetta, as a dip or use as a pasta sauce.