Don’t let that rocket go to waste – preserve it in a tasty pesto which can be frozen and enjoyed at a later date!
For your pesto you will need:
- 50g walnuts
- 100g fresh rocket
- 50g Parmesan cheese
- 150ml extra virgin olive oil
- Squeeze of lemon juice
- 1 clove garlic, crushed or minced
STEP 1:
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Cut your rocket and give it a rinse to remove any dirt or unwanted visitors, then dry in a salad spinner. Lightly toast the walnuts in a pan, ensuring they do not burn.
STEP 2:
Add the ingredients to the food processor and blitz until fairly smooth (but leave some texture) before spooning into a silicone ice cube tray. Cover and place in the freezer.
STEP 3:
Once frozen decant into freezer bags and label clearly. Your rocket pesto should store for up to a year in the freezer.
