Bright green, with just a hint of tangy flavour from rocket salad and a fresh note from mint, an extra scoop of smooth ricotta cheese to tone down the sharpness and make this a creamy dipping sauce ideal for any dish, rice and pasta dressing as well. No cooker needed, just freshly-prepared ingredients in five minutes indeed.
Servings for 350 g
- 200 g fresh rocket salad
- 5 fresh mint leaves
- 50 g fresh Ricotta cheese
- Approx 80 ml extra virgin olive oil – EVOO
- 1 clove of garlic, minced
- a pinch of salt
Coarsely chop the rocket and mint leaves with a sharp knife.
In the immersion blender, put only half of the oil, i.e. 30 ml, the chopped rocket and mint leaves, minced garlic, a pinch of salt and give it a first shake to mix the ingredients into a somewhat coarse sauce.
Now add the rest of the oil, the ricotta cheese, mix first with a spatula or a spoon, taste and adjust salt if needed, again whisk a little at a time until you get a smooth cream.