I have a substantial glut of ever so slightly over the hill rocket, last year I attempted to use it up by boiling the rocket but I won’t be making that mistake again. Yesterday I thought I’d risk a handful in a batch of home made pesto.
Eliane recommended The New Penguin Cookery book a while ago, and on the basis of her review I invested in it. It is indeed a damn fine book and has a recipe for assorted pestos including a rocket and walnut version. Having read and absorbed the details I then proceeded to ignore the instructions - a dodgy tendency of mine.
My version went something along the lines of a light grab of pine kernals pounded with 3 cloves of garlic, and an equal amount of basil and rocket, also bashed into submission. No walnuts because I don’t like them and no Parmesan because I forgot about it. I did add a couple of very stingy slithers of Manchego which were kicking around the back of the fridge and a small dollop of olive oil.
Very tasty - I served it with gnocchi.
8 responses so far ↓
1 Compostwoman // Jul 22, 2008 at 11:25 pm
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2 Karen // Jul 22, 2008 at 11:50 pm
Sounds good
(This year my rocket is struggling to make it up the hill - never mind over it)
Regards
Karen
3 Amy // Jul 29, 2008 at 9:00 pm
Looks very good. My rocket has had it but the basil is going well so maybe there is some hope for a rocket free version?
4 Eliane // Jul 30, 2008 at 1:57 pm
Glad you like the book!
5 LinR // Aug 21, 2008 at 4:12 pm
I’ve made rocket pesto too this year - why it’s doing so well with all the rain in West Wales I don’t know!
I made the first batch with walnuts, and it tasted to ’strong’. Much nicer with pine kernals.
6 earthwoman // Aug 21, 2008 at 9:41 pm
I know, it’s gone crazy. I had to hack at it with a pair of shears yesterday. I’ll sow another row in September so I have some fresh leaves for the winter.
7 fluffheadday // Aug 23, 2008 at 8:02 am
Read your question about the aubergine - it’s definitely ready for picking. My aunt, bless her culinary soul, gave me a super quick, delicious recipe if you’re interested - just pop quartered aubergine a couple mins in boiling water till tender, remove, pour over a mix of minced garlic fried in oil, add a small glug of oyster sauce - how simple is that?! Cheers from Brisbane, Australia!!
8 earthwoman // Aug 25, 2008 at 10:30 pm
Thanks for the recipe - sounds nice.
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