This Rocket and Almond Pesto Dip recipe uses The Boss™ featuring a high velocity ProKinetix® blade and bowl system that pulverises virtually any combination of ingredients.
Ingredients
45g (1/4 cup) blanched almonds
35g (1/4 cup) finely grated parmesan cheese
75g (2 cups) baby rocket leaves
2 cloves garlic
100ml olive oil, plus extra to cover
2 teaspoons fresh lemon juice
Salt and freshly ground black pepper, to taste
Lavosh, vegetable crudites or chopped Turkish bread, to serve
Method
For the best results, use your Breville Boss™ blender.
Place all the ingredients into the blender jug and secure lid. BLEND for 25 seconds or until finely chopped and almost smooth, scraping down ingredients if necessary. Season to taste with salt and pepper.
To serve, transfer to a serving bowl and serve with lavosh, vegetable crudites or chopped Turkish bread.
Tips & Hints
Store in an airtight container. Pour a little extra olive oil over to cover the top of the pesto (this helps prevent any oxidation or browning). Seal with plastic food wrap and store in the fridge for up to 3 days
This pesto is also perfect stirred through hot pasta. To make basil pesto swap rocket for fresh basil leaves and swap almonds for toasted pine nuts.
