Rocket pesto

Photographer: Emma
Makes 1 cup

Pesto is very versatile both in its uses and in the ingredients with which it is made.  The inspiration for this rocket pesto came when I was pondering what I could use to provide a splash of colour and a burst of flavour to my little tomato tarts.  And the combination of the green and the red proved to satisfy my irrational urge to cook food the colours of Christmas.

If you are in fact making this pesto for the tomato tarts then you will have plenty left over.  My flatmates have loved it as an accompaniment to crackers and cheese which we indulge in from time to time after work with a glass of wine.  I whisked it through my scrambled eggs the other morning for breakfast, and should I be lucky enough to find there is still some left in the fridge tonight then I will toss it through the new seasons potatoes I bought at the market over the weekend.


1 bag rocket (120g)
50g pinenuts
80ml olive oil
60g parmesan
1 clove garlic


1. Combine all the ingredients in the blender and blend until the desired consistency is achieved. I made mine fairly smooth for the tomato tarts but a more chunky consistency is great for more rustic dishes such as wood fired pizza, risotto or pasta.