Description
A very unusual pesto recipe made with rocket, Goat’s Cheese and Toasted Pine Nuts
Ingredients
2 cloves garlic
50 g pine nuts, lightly toasted
120 g rocket, hard stalks removed
generous pinch of freshly milled black pepper
1 tsp (5 ml) Maldon salt
50 g hard goat’s cheese, finely grated
1/3 C (80 ml) good quality olive oil
1 tsp (5 ml) freshly squeezed lemon juice
Instructions
Place all the ingredients, apart from the olive oil and lemon juice, in a food processor and purée to form a paste. Slowly add the olive oil in a thin stream while the machine is running. Add the lemon juice once all the oil has been added. Place the pesto in an airtight container and store in the refrigerator until needed.
