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Rocket is rich in a whole range of phytochemicals,  including some that are protective against prostate, breast and ovarian cancers.  It’s also rich in folic acid, vitamins A, B, C and K, and a range of minerals including calcium.  But all that is largely irrelevant in the amounts you’d normally eat.  I mean, who puts more than one or two leaves in a sandwich?

Except if you make pesto.  Very very yummy.  Uses a decent amount of rocket. As good as basil pesto. Maybe even better. In pretty much the same range of recipes – on pasta, on a sandwich, and for breakfast on toast.

Especially on a day like today.  It’s a fruiting planting day – the first one of the year where I seriously dare to plant all the spring annuals.  So I’m going for a very quick breakfast so I can get out into the shadehouse for an hour or so.

The Recipe:

In the food processor, or with a stick blender, blend together:

  • a cup (packed) of fresh rocket
  • ¼ cup toasted macadamias (or cashews or pine nuts)
  • ¼ cup parmesan cheese
  • one clove of garlic
  • pinch salt
  • half to one chili (or not)
  • enough olive oil to make a paste

That’s it.  If you are planning to keep any, put it in a jar and pour a little olive oil over the top to cover to keep the bright green colour.

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