The rocket, better known in this country under its Italian name rucola, has a sharp, spicy to nutty taste and has a high content of mustard oils. The herb has been used in the kitchen since ancient times. Rocket enriches our family table in form of a salad, in a quiche, or, as here, as a delicious pesto. The pesto does not contain any cheese and is therefore completely vegan. We eat it served with pasta or we spread it on a nice piece of bread.
2 handfuls of walnuts, roasted
100 grams of rocket (rucola)
2 cloves of garlic, grated
1 teaspoon of salt
100 millilitres of good virgin olive oil
1. Lightly roast the walnuts in a pan
2. Grind the garlic clove with the salt in a mortar and gradually add the roasted walnuts.
3. Cut the rocket into strips and gradually grind it with the other ingredients in a mortar.
4. Mix with some of the olive oil.
5. Pour into a glass and cover with a layer of olive oil, this way it will keep in the refrigerator for a few days.
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