Rocket Pesto

Serves # 4 ( Makes 3 Cups – 750ml)

Ingredients:

• 2 bags Rainbow Fresh Wild Rocket
• 100gm roasted almonds
• 50gm parmesan
• 1 medium garlic clove, peeled, left whole
• ½ tsp salt
• Freshly cracked pepper, to taste
• 250ml olive oil
• 3 tbsp warm water

Method:

• Cut apples, cucumber, and celery into chunks.
• Put through a juicer with Rainbow Fresh baby spinach and ginger.
• Pour into glass, add ice, and serve.
• *Chefs note- Use a blender if you do not have a juicer, you will need to
• strain juice before serving to remove pulp.
• Juice can be stored in the fridge, but it will separate and require
• stirring or shaking before serving.
• Quantities of ingredients can easily be changed to suit your taste.

Method

In a food processor, add almonds, parmesan, garlic, salt and pepper and process to a coarse crumb. 
Add Rainbow Fresh Wild Rocket, and olive oil and process until smooth. Add water if the mixture is too thick.
Season to taste.
Pour the mixture into sterilized jars or containers and pour enough olive oil to cover the top. This preserves the
pesto. Keep in fridge.

Chef’s note

Use as a sauce for your favourite pasta shape, or on your steak or chicken. Use as a base sauce for pizza.