We are big fans of pesto in our house. We love to spread it on chicken breasts and then roll the breasts in Parmesan cheese and prosciutto; Hubby likes to add it to his famous cherry tomato pizzas and we especially love it stirred through pasta. Usually we stick to just basil pesto but this time I experimented with rocket also. This is a great dish – quick and simple!
Bunch of basil, leaves washed and removed
100g rocket, washed
1 clove garlic, crushed
Extra virgin olive oil
50g pine nuts, toasted
Salt and pepper to season
50g Parmesan cheese
Cook the spaghetti in a pot of salted, boiling water. Meanwhile, add the basil, rocket, garlic, pine nuts and a splash of olive oil to a food processor and whizz till you get a chunky texture. Add more oil if needed – the texture should be thick enough to not fall off a spoon. Stir in the Parmesan cheese and season to taste. When the spaghetti is cooked, drain and then return to the pot. Stir in the pesto and enjoy!