This is the update to the pesto I talked about in the last post! (By the way, have you liked my page on Facebook??) I wanted to take it to the next level, by adding more flavour and more texture. And the result is a-ma-zing!
INGREDIENTS (per 250ml)
- 1 handful washed rocket
- 1 handful kale
- 75g mature cheddar, diced
- 3 tbsp sunflower seeds
- 2 tbsp mixed nuts
- 1 clove garlic
- salt, pepper
- 3 tbsp extra virgin olive oil
First, finely grind nuts, sunflower seeds and cheddar dices in a food processor. Transfer them in a bowl, and without washing the jar add kale and rocket, and finely whiz them too. Re-add the nuts and cheese mix to the chopped vegetables, add garlic, salt and pepper and whiz again all together until everything is mixed well. Season with salt and pepper, pour the olive oil and blend well with a spoon. If the mixture is a bit dry, add either a splash of water or some more oil.
Scoop the pesto in a jar, cover with some olive oil (to protect from spoiling), and keep it in the fridge until you need to use it.
Remember, it is delicious with pasta, but it can also be used to season meat or fish, as well as mixed with some yogurt as a salad dressing or with mayonnaise as a sandwich spread!