Rocket and Pecan Pesto
- 1⅔ cups young rocket leaves
- ⅓ cup flat leaf parsley
- 12 large pecan halves
- 2 chopped large garlic cloves
- ½ cup extra virgin olive oil
- ⅓ cup freshly grated parmesan
- salt and pepper to taste
- Chop rocket leaves, parsley and pecan nuts with sharp knife or mezzaluna, until well combined .
- Slowly add the olive oil.
- Add the parmesan until combined.
- Season to taste with salt and pepper.
- Transfer to a sterilized jar and pour a thin layer of olive oil over to preserve the colour.
- Keep refrigerated.
- This makes ¾ cup
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/how-to-make-perfect-pesto-like-a-real-italian-mamma/
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