Rocket is growing well at the moment so I used a rather liberal interpretation of the traditional ingredients of pesto for my home-made version. Sometimes I make coriander pesto too. The name comes from the Italian verb pestare to pound or crush. You too could become a rocket scientist in your own garden.
Pesto is great spread on steaks wrapped with proscuitto, as a topping for fish or as an addition to sandwiches. I make two small pottles and freeze one, although it keeps well in the fridge for a week or so. Put all the ingredients in a blender or small food processor and process until smooth.
I enoyed Virgil Evetts’ article about ready made ingredients. I like to make my own pesto, spice mixes, hummus, muesli, soup and mayonnaise. A combination of them being cheaper and being able to control the ingredients. I buy curry paste, jars of pasta sauce, grated cheese and filo pastry (can you make filo at home?). Pasta and pastry I can go either way. Here are the ingredients for my rocket and cashew nut vegan pesto.
a handful of rocket leaves (about 80g)
60g cashew nuts
grated rind and juice of a lemon
two fat garlic cloves
a third of a cup of extra virgin olive oil
salt and pepper to taste