Rocket and Basil Pesto
A vibrant, peppery Italian-style green pesto blending fresh wild rocket and fragrant sweet basil leaves with toasted pecans, garlic, and quark for a velvety, creamy finish.
Ingredients
- • 50g fresh wild rocket leaves
- • 30g fresh sweet basil leaves
- • 40g pecan halves, lightly toasted
- • 1 clove garlic, crushed
- • 150g quark or ricotta cheese
- • 2 tbsp extra virgin olive oil
- • 30g Parmigiano Reggiano, finely grated
- • Juice of 1/2 fresh lemon
- • Flaky sea salt and freshly ground black pepper to taste
Preparation Steps
Toasting: Heat a dry frying pan over medium heat. Toast the pecan halves for 2-3 minutes until fragrant and golden, then let cool completely.
Blending: Place the wild rocket, fresh basil leaves, toasted pecans, crushed garlic, grated parmesan, and lemon juice into a food processor. Pulse several times until coarsely chopped.
Emulsifying: Add the extra virgin olive oil and quark (or ricotta), then blend on medium speed until smooth, creamy, and vibrant green.
Seasoning & Serving: Season with flaky sea salt and freshly cracked black pepper. Transfer to a bowl or sterilised jar and serve tossed through hot fresh pasta, drizzled over grilled meats, or stirred into mashed potatoes.