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Rocket Pesto

by Lucy (follow)
Turn off the TV and tune into your own imagination. Enjoy each moment, allowing your creativity to unfold in the kitchen, craft space or in nature.
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With oodles of fresh, spicy rocket popping up all over the garden, I'm bottling it and giving it away to happy friends and relatives. This Rocket Pesto is the perfect end of summer treat mixed into pasta "al dente" or as a green topping on crackers at your next social gathering. A word of warning - if your rocket has a bit of "zing", this pesto will not be a good one for the kids, but it sure is delicious.

Rocket Pesto Dip

Preparation Time: 30 minutes
Cooking Time: 0 minutes
Makes: 1 large jar

Two large handfuls of rocket

2 large handfuls of rocket
2 cloves garlic
1 lemon juiced
1/2 cup parmesan cheese
1/2 cup extra virgin olive oil
1/2 cup almonds
pinch of rock salt
1 teaspoon freshly cracked black pepper

Rocket Pesto Ingredients

Finely chop your garlic cloves, juice the lemon and grate the parmesan cheese.

Place all ingredients in the blender

Place the almonds, extra virgin olive oil, finely chopped garlic cloves, rock salt, freshly cracked black pepper, lemon juice and grated parmesan cheese into a blender.
Blend on high until all the ingredients become a smooth paste consistency.

Blended ingredients

Serve with pasta "al dente" or as a dip with crackers. What a great way to get your daily dose of greens. Enjoy.

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