Lemon And Rocket Pesto

By Bianca Virtue
February 19, 2015
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Author Notes: Simple, easy and goes perfect on some freshly toasted sourdough topped with runny yolk eggs.Bianca Virtue

Serves: 6

  • 1/4 cup Pinenuts
  • 1 1/2 cups Fresh Basil
  • 2 pieces Garlic Cloves
  • 3/4 cup Fresh Grated Parmesean Cheese
  • 4 splashes Lemon Juice
  • 1 handful Fresh Rocket Leaves
  • 1 pinch Sea Salt Flakes
  1. Pre heat oven to 180 ºC, spread the pine nuts on a sheet of baking paper on a tray. Place in oven for 5 minutes or until toasted. Remove from oven and allow to cool for 10 minutes.
  2. Place pine nuts, basil, garlic, parmesan into a food processor or hand held mixer and process until finely chopped. Add in remaining ingredients and process until everything is well combined.
  3. Once blended place your pesto into a sealed jar or container and store in fridge for up to a week.

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