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.