Pasta with rocket pesto
Rocket pesto
This recipe serves 2 meals x 4, with the other half made into sun dried tomato and rocket pesto for a later meal.
This is another must to try with the shelled hemp seed.
For a vegan option try adding toasted sunflower seeds instead of the cheese.
Ingredients
(for basic pesto)
- 100-150ml olive and/or hemp oil
- 2 bunches of the rocket
- 100 grams of toasted sunflower seeds (Vegan option)
- 30 grams hemp seeds or 50-100 grams shelled
- 50 grams pine nuts (or pumpkin seeds)
- 100-150-gram Parmesan cheese - grated
- Salt and pepper
- 1 small jar dried sun-dried tomatoes
Method
- If using whole hemp seeds, grind them first in the coffee or poppy seed grinder.
- Wash and drain the rocket.
- Place the seeds and nuts to the food processor, pulsing for 2 lots of about 20 seconds.
- Add the rocket and cheese with the oil and a little salt and pepper. Continue blending until fine, with a beautiful green colour.
- With the motor running, add the remaining oil and continue blending for 20 seconds or so.
- Check for seasoning and then take out for tonight. Then add the sun-dried tomatoes and blend until smooth.
Store this in a sealed jar or container in the refrigerator, will easily keep for up to two weeks.
Pasta
Method
- Allow 100-150grams (150 grams is a large portion) per person, check to see the recommended time on the packet, but always in plenty of boiling slightly salted water with a drizzle of olive oil.
- Once cooked, drain and mix the pesto with the pasta in the pan, serve on warmed plates or pasta bowls, with a salad or the stir-fry suggested.
Leftovers:
Drizzled with a little balsamic vinegar for lunch, with a green salad.
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