This is an excerpt from our book Slow Down and Grow Something.
Who can resist a freshly baked loaf of warm sourdough with a thick lashing of pesto? Not us.
We are often seen on a Sunday morning at our local bakery tearing off handfuls of the stuff non-stop. It’s a newsworthy day if our loaf makes it home in one piece! But for when it does make the journey home, we generally have a jar of this rocket and rosemary pesto waiting in our fridge to lather on. Rosemary absolutely thrives in our garden, its an easy herb to grow and such a great flavour to add to any meal. The addition of rocket in this pesto makes for a peppery palate with a uniquely bright flavour.
- 6 large sprigs rosemary
- 2 cups rocket leaves
- ⅓ cup toasted pine nuts
- ½ cup grated parmesan cheese
- 1 clove garlic, peeled
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon sea salt
- ½ cup olive oil (or macadamia oil if you have it)
- Shred the leaves from the rosemary stems and place in a food processor with remaining ingredients. Pulse until desired texture (we like ours coarse and slightly crunchy).
- Scoop into sterilised jar and store in fridge for upto 2 weeks.
Tip: This recipe is also delicious if you exchange the rocket leaves for lemon sorrel, just make sure to replace the lemon juice with extra oil so that it doesn’t become too zesty!