Rocket pesto with almonds
A simple and delicious recipe to substitute your classic basil pesto.
Servings 300 gr pesto
Ingredients
- 160 grams of rocket
- 30 gr of almonds skin on is better
- 30 gr of sun-dried tomato
- 30 gr of pecorino cheese
- 1 large garlic clove
- 1/2 teaspoon salt
- a pinch of black pepper
- 80 ml extra virgin olive oil
Instructions
- Wash the rocket well and rinse it.
- Peel the garlic and cut it into chunks. Do the same with the pecorino cheese.
- Put all the ingredients in the blender and mix until you get a creamy consistency.
