Pasta with Rocket & Walnut Pesto

Pasta with Rocket & Walnut Pesto
 
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This recipe was uploaded
by LaTavolaMarche

 
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Ingredients

Ingredients
Method
 
  • 2 big handfuls of rocket, cleaned
  • 1-2 cloves garlic
  • small handful of walnuts, crushed
  • extra virgin olive oil, as needed
  • lemon juice of half - 1 full lemon
  • small handful parmesan cheese, grated
  • salt & pepper to taste
With this recipe you play with the amount of ingredients based on your likes & the strength of the garlic, arugula, etc.

Best to use a mortar & pestle but if you don't have one the food processor works just fine.

In the mortal & pestle or the processor start off with your arugula and a drizzle of oil to get it working. Once pulverized add in 1 clove of garlic & continue to grind. Now add in your nuts, lemon juice and a bit of salt & pepper & give it one more grind. At this point abandon the mortal & pestle or the machine & dump the mixture into a bowl.
Add a small handful of cheese and while continuously mixing add in the olive oil until you achieve your desired consistency. For crostini I would leave as a paste, for a pasta sauce keep it a bit looser - this is all based on the amount of olive oil you use.

Now recheck your seasonings - more garlic? A little light on the acid? Add a squeeze of lemon. Is it flat? A pinch of salt will wake it up. Let sit for an hour or so to let the flavors incorporate. Store in the fridge. It will last a few days before the arugula will turn.

Serve tossed over fresh pasta or rubbed over toasty bread with a ribbon of parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! There are a million ways to use this - enjoy!

Pasta with Rocket & Walnut Pesto

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This recipe was uploaded by LaTavolaMarche

 
 
 For a peppery twist, update your pesto recipe with a new classic: rocket and walnut!
Serve tossed over fresh pasta or rubbed on toasty bread with a ribbon of Parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! Pesto with endless possibilities...

I love using arugula, rocket or ruccola (depending on where you\'re from), not only for the peppery kick but also because it grows much faster & heartier in our garden than basil. Which means we can make it over & over again!!

Method


With this recipe you play with the amount of ingredients based on your likes & the strength of the garlic, arugula, etc.

Best to use a mortar & pestle but if you don't have one the food processor works just fine.

In the mortal & pestle or the processor start off with your arugula and a drizzle of oil to get it working. Once pulverized add in 1 clove of garlic & continue to grind. Now add in your nuts, lemon juice and a bit of salt & pepper & give it one more grind. At this point abandon the mortal & pestle or the machine & dump the mixture into a bowl.
Add a small handful of cheese and while continuously mixing add in the olive oil until you achieve your desired consistency. For crostini I would leave as a paste, for a pasta sauce keep it a bit looser - this is all based on the amount of olive oil you use.

Now recheck your seasonings - more garlic? A little light on the acid? Add a squeeze of lemon. Is it flat? A pinch of salt will wake it up. Let sit for an hour or so to let the flavors incorporate. Store in the fridge. It will last a few days before the arugula will turn.

Serve tossed over fresh pasta or rubbed over toasty bread with a ribbon of parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! There are a million ways to use this - enjoy!

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