The classic genoese pesto is famously made with basil – but most leafy vegetables and aromatic herbs are as well perfect to prepare some delicious pesto.
The basic recipe is always the same: some grated cheese, a bit of olive oil and a handful of nuts, preferrably pine nuts. Depending on the bitterness of the leafy vegetable you’re using, you may want to tweak the quantities a little: more cheese will make up for the bitterness, but too much of piquant cheese will cover up the delicate flavour of this pesto.
Serves: 2 | Preparation time: 5 mins
- Rocket salad: 100 g
- Parmigiano Reggiano cheese, grated: 50 g
- Pecorino cheese, grated: 30 g
- Pine nuts and/or Almond flakes: 10 g
- Garlic: 1 clove
- Ricotta: 1 tbsp
- Extra virgin olive oil (EVOO): to taste
- A pinch of salt
Peel the garlic clove. Rinse the rocket under cold running water and dry it with a clean kitchen cloth.
Place the rocket in a food processor, along with Parmigiano, Pecorino, pine nuts, garlic, a drizzle of olive oil and a pinch of salt. Blend until the mixture has a smooth texture and is without lumps.
Tip: Be careful when using a food processor for blending nuts, even if you also add other ingredients. The friction causes the oil contained in the nuts to warm up very quickly, thereby adding an unpleasant burnt taste to your pesto. Switch off the food processor once or twice and mix the ingredients together with a spoon before resuming.
Taste it; if it’s still too bitter for your tastebuds, add a tablespoon of ricotta or almond flakes and stir it well.
Tip: Store the pesto in a sterilized glass jar, covered with a rather thick layer of olive oil. It will keep for a maximum of 4 to 5 days.