This is our ELE twist on traditional basil pesto. The baby rocket adds a beautiful peppery flavour and is usually available year round, when basil is out of season. If you have the space to grow your own rocket it is simple and tastes amazing- beware though, it can take over a small veggie patch!
1 bag of baby rocket leaves
1/2 cup fresh basil leaves, packed tight (optional)
2 cloves of garlic
1/2 cup of olive oil
1/2 cup of parmesan cheese, finely grated
1/2 cup of walnuts, crushed
350 grams of pasta
Cherry tomatoes, halved
To make the pesto add all ingredients (except olive oil) to a food processor and blitz until chopped finely. Drizzle in olive oil until a consistent paste has formed. Alternatively, use a traditional mortar and pestle for a more rustic, authentic paste. Drizzle pesto with olive and set aside. Bring a pot of water to the boil, add a pinch of salt and pasta and cook until al dente. Drain and toss the pasta through the pesto, seasoning with salt and pepper. Serve topped with extra rocket leaves, creme fraiche, cherry tomatoes and grated parmesan cheese. ELE tip- leftover pesto sauce will keep in the fridge covered with olive olive for up to 7 days. Enjoy!