Pesto di Ruccola

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I never manage to finish my pack of rocket salad before it becomes soft and sloppy, so this is a perfect recipe to use it at that point. Because the flavour is still good, but it’s just not crispy enough for salads. 

This recipe is for one person and takes 3 minutes if you’re a quick chopper, 6 if you’re slow!
But! It does get better if you make in advance so the oil absorb the pesto taste.

Ingredients

1-2 handfull of rocket salad
3-4 walnuts
1 pinch of salt
1/2 garlic clove
1-2 tbsp olive oil
1-2 tbsp parmesan cheese or something similar

Tip: if you think the rocket salad taste gets to intense, you can add some lemon juice, a spoon or two of some basil pesto or exchange half of the rocket salad with some basil leafs.

Preparation

Chop chop all of the ingredients (except the oil of course). By hand is fine and quicker.

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Add the oil.

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Then mix well, and it’s already ready!

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As you can see on the picture I like it when there is some small chunky bites, but you can chop it as much as you want.

Booh Yah! Enjoy! 

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