Rocket Pesto

Method:

In a food processor, add almonds, parmesan, garlic, salt and pepper and process to a coarse crumb.

Add rocket, olive oil and process until smooth. Add water if mixture is too thick.

Season to taste.

Pour 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.