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  • #1

    Rocket Pesto

    OK, here is the recipe for rocket pesto... I'm not sure how much it makes, but I'm actually planning to make double, as I'm addicted to pesto generally!

    100g rocket
    50g pine nuts
    2 garlic cloves (crushed)
    3 tbsp freshly grated Parmesan cheese
    3 tbsp olive oil

    Whizz the rocket, pine nuts and garlis in food processor (could use hand blender?) until the mixture becomes a paste.

    Stir in the parmesan and the olive oil

    Season with salt

    If you are not using the pesto on the same day as making it, transfer to a glass jar and pour in enough olive oil to cover - this helps preserve the pesto too.
    Cover with a tight fitting lid and keep in the fridge for up to 1 month
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  • #2
    Thanks OverWyre! I'm definitely giving this one a go..know what you mean about pesto - can't grow enough basil to keep up!
    Last edited by Bibliobeck; 22-09-2006, 05:48 PM.
    If you have a garden and a library, you have everything you need.
    Cicero

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    • #3
      Love it!
      I was going to make pesto yesterday, only to discover I had no pine nuts, when I was sure there had been some?! Must get some tomorrow to use the basil before it dies. I've got regular basil and also purple - will it be ok to mix them? Will the purple resort to green (like with broc and sprouts)?

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      • #4
        Can I ask: how long can you keep pesto for? Is it ok to jar it up like you do preserves (and like you can buy it in the shops)?

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        • #5
          Originally posted by Waffler View Post
          Love it!
          I was going to make pesto yesterday, only to discover I had no pine nuts, when I was sure there had been some?! Must get some tomorrow to use the basil before it dies. I've got regular basil and also purple - will it be ok to mix them? Will the purple resort to green (like with broc and sprouts)?
          Hi Waffler, Try using pecan or walnuts nuts if you have run out of pine nuts. Changes the taste slightly but still seriously good.
          Mix up the two basils, I do, sod the appearance; it is the taste that matters!!
          I also grow lemon basil and this encorporated into the magic mix really does get the taste buds pounding.
          Enjoy

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          • #6
            I bought (yes, I know, a naughty word) a jar of coriander pesto - and it is absolutely delish - I would imagine homemade would be a zillion times better, has anyone ever made it?
            Last edited by Sunbeam; 24-09-2006, 07:23 PM.
            How can a woman be expected to be happy with a man who insists on treating her as if she were a perfectly normal human being.”

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            • #7
              Sorry to dampen everyone's enthusiasm but pesto is pesto. If you want to make a sauce with herbs and garlic fine but it ain't pesto. Use purple basil by any means, it has good flavour.

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              • #8
                Sunbeam!
                Yes! Do try coriander 'pesto'. When I made it, I literally used coriander in place of the basil, and kept everything else the same.
                Yum!

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                • #9
                  I also still want to know whether 'fresh' pesto can be stored for any length of time in jars, like you would for chutney etc.
                  Any takers??

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                  • #10
                    Don't know, I've stored it in the fridge for a month or so and it's been fine but nothing more than that. Have you tried googling it?

                    Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

                    Which one are you and is it how you want to be?

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                    • #11
                      The recipe did say that you could keep it for up to a month... mine never lasts that long

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                      • #12
                        Oooh definitely making this on the weekend. I have heaps of rocket.

                        Have never heard of pesto that keeps for any great length of time tho....let us know if you find anything out Waffler.

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                        • #13
                          Just done a bit of a search, and from that, I gather, the best way to store pesto is to freeze it. Slightly sceptical, but everyone seemed to think it came out perfect many months later, with very little loss of colour and no loss of flavour.
                          I think I shall make up a big batch, with a view to having a couple of proper fresh pesto meals this week and try freezing the remainder. Fingers crossed...

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                          • #14
                            Let us know how you get on - always good to know stuff like this!

                            Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

                            Which one are you and is it how you want to be?

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