Park's Edge Rocket Pesto
A bright and flavourful pesto for salad by Park's Edge Bar and Kitchen, based in Herne Hill
- 50g wild rocket
- ½ lemon juice and zest
- 1 garlic clove
- 125 ml extra virgin olive oil
- Pinch of sea salt
- Pinch of celery salt
- Pinch of chilli flakes
- 25g pine nuts
- 25g parmesan / Grano Padano (finely grated)
- Pinch of black pepper
Step 1: Quickly and gently toast (and toss) the pine nuts in a hot dry non-stick pan.
Step 2: Pour the garlic, salts, pine nuts, chilli flakes and lemon juice into a small food processing jug and pulse until the nuts are roughly chopped and well mixed. You still want some bite so don’t pulse too much!
Step 3: Add the rocket, olive oil, a touch of grated lemon zest and pulse until the texture is finer and the rocket has pulsed to a nice consistency.
Step 4: Stir through the parmesan and season with black pepper to taste.
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