Pistachio and rocket pesto

An alternative to basil pesto prepared with rocket, pistachios, parmesan, olive oil and garlic, to perfectly season pasta or risotto. Ingredients Sauce For 1 jar of 2 l preserves 50 g of Parmesan cheese 1 lemon 1 bunch of rocket approx. 40 g 1.2 l of olive oil 50 g of chopped pistachios 2 cloves of garlic salt pepper from the pepper mill How to proceed Preparation: ca. 15 minutes Chop the Parmesan. Finely grate the lemon zest and squeeze the juice. Put the lemon zest and juice, rocket, oil, pistachios, garlic and pieces of Parmesan in a food processor and blend until pureed. Season with salt and pepper. Fill a jar with the pesto and seal tightly. You may be interested to read bostrengo recipe/ skyr cake with blueberries recipe/ polenta gnocchi with gorgonzola recipe. Useful tips Ideal for seasoning a plate of pasta or risotto. The pistachio and rocket pesto can be kept for approx. 1 week in the refrigerator, in a hermetically sealed jar well covered with oil.