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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