Here's a different take on pesto - walnuts instead of pine nuts, and rocket to give it a spicy, peppery taste. Delicious!
30g chopped walnuts
3 cloves garlic, minced
30g coarsely chopped rocket, stems included
handful coarsely chopped fresh basil
1/2 cup (125ml) olive oil
30g grated Parmesan cheese
salt to taste
1 pinch cayenne pepper
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Directions Preparation:25min › Ready in:25min
Combine the walnuts, garlic, rocket and basil in a food processor or blender. Process just until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl. At this point the pesto can be frozen. Thaw before proceeding.
Stir the Parmesan cheese, salt and cayenne into the pesto.
Cook pasta according to package instructions. Drain the pasta, return it to the empty pot and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly.
Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.
This was a little bit too "rocket-y" for me! Maybe it would have been improved by using more basil and less rocket. Also, this should be made with a mildly-flavoured olive oil, so that the rocket and olive flavours aren't overwhelming. It's worth a second try, though! - 08 Oct 2008
Made this for lunch today and it was so fantastic! I've only used basil for pesto and being that I love rocket this was a really nice change. Thanks Jessica!!!! - 08 Oct 2008