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ROCKET, BASIL & ALMOND PESTO

    • Cook Time
    • Minutes
    • Yield
    • 1 ¼ C
    • Difficulty Level

Recipe featured on zanaproducts.co.za.

Ingredients

  • 3 C fresh basil
  • 1 C rocket
  • ⅓ C toasted almond flakes
  • 1 clove garlic, minced
  • 1 tsp lemon rind
  • ⅓ C Parmesan, finely grated
  • ⅓ tsp cumin
  • salt and pepper, to taste
  • ⅓ C extra virgin olive oil

Instructions

  • 1. Toast the almond flakes in a large skillet for about 5 minutes and set aside to cool.
  • 2. Pulse the basil and rocket leaves in a processor/blender. Add the toasted almonds, garlic and lemon rind to the leaves and pulse till the mixture is fine. Scrape down the sides of the bowl if necessary.
  • 3. Add the Parmesan, cumin, salt and pepper and pulse till well mixed. Slowly add the olive oil, pulsing at intervals to blend the mixture. Once you have reached the desired consistency spoon the mixture into airtight containers and store in the refrigerator.
  • 4. Serve with thick slices of baguette or with your favourite pasta dish.

Instructions

  • 1. Toast the almond flakes in a large skillet for about 5 minutes and set aside to cool.
  • 2. Pulse the basil and rocket leaves in a processor/blender. Add the toasted almonds, garlic and lemon rind to the leaves and pulse till the mixture is fine. Scrape down the sides of the bowl if necessary.
  • 3. Add the Parmesan, cumin, salt and pepper and pulse till well mixed. Slowly add the olive oil, pulsing at intervals to blend the mixture. Once you have reached the desired consistency spoon the mixture into airtight containers and store in the refrigerator.
  • 4. Serve with thick slices of baguette or with your favourite pasta dish.
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