Roasted chestnut and rocket pesto sauce
This roasted chestnut and rocket pesto provides an interesting pungent twist and is a cheaper alternative to the traditional pesto Genovese.
Servings: 4
Ingredients
- 3½ ounces (or 100 grams) Rocket leaves
- ½ cup chestnuts roasted and peeled
- 2 cloves garlic minced
- ⅓ cup parmezan cheese
- 3 tablespoons olive oil extra virgin
- 1 teaspoon seasalt
- ½ teaspoon ground pepper
- ½ tablespoon fresh lemon juice
Instructions
- Use a pairing knife to make a small cut in the round end of the chestnut.
- In a dry frying pan, add the chestnuts on medium heat and roasted for 10 minutes until soft.
- Peel the chestnuts when cooled down.
- Add the peeled chestnuts, parmezan cheese, garlic, rucola leaves, salt, pepper and half the olive oil in a chopper and mix until you get a coarse texture.
- Add extra lemon juice and olive oil if the pesto is still too dry. Season with salt and pepper.
Notes
- Use a food processor for a smooth consistency and texture.