By now you may know we’re passionate pesto lovers! Basil, rocket, spinach – anything green with nuts, olive oil and garlic, parmesan cheese and freshly cracked black pepper and we’re there! Hope you like this one – we love it! We’ve made many rocket and walnut pestos in our time, here’s our latest favourite.
• 40g or so of fresh, organic rocket, chopped
• 60g freshly grated organic parmesan cheese
• 60g toasted walnuts (I do mine in a dry pan on the stove)
• 1 full large garlic clove, finely chopped
• 90-125ml extra virgin organic olive oil (don’t be shy – use as much as you wish)
• 25ml water (distilled)
• ¼ teaspoon of Himalayan pink salt
• A generous crack or three of black organic peppercorns
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