I really like pesto but let’s be honest, I can’t really stomach paying a lot for a huge bunch of basil + pine nuts on a regular basis. For something like seafood, perhaps I would be more willing to pay. But not really for a herb and a nut, no matter how nice they are.
Hence the search was on to create a tasty pesto which doesn’t break the bank. Enter rocket.
Hazelnuts were substituted for the pine nuts, though I’m sure almonds and walnuts would be nice too, depending on what you can get cheaply at the time.
Cheese was removed because.. err well I ran out that day. You can put the cheese back in if you like but it masks the flavour of the garlic and hazelnuts a bit. Also depending on where you live, it might be costly too. Shavings of parmesan would probably be appreciated though.
Maybe my point is just that you can sub out basil for any green, and pine nuts for any nut, and cheese for something a bit pungent like garlic.
Or maybe I have no point and I just like garlic. That might be it too 🙂
Rocket hazelnut garlic pesto
Inspired by a pasta sauce a friend had at Crown Melbourne. Credit to the Kitchn for the idea of using rocket.
A handful of hazelnuts, toasted
4-5 cloves of garlic
A big bunch of rocket
Salt, pepper, and chilli flakes to taste.
- Blend the garlic and hazelnut into chunks.
- Fry the garlic-hazelnut mix with a little salt in some olive oil until the garlic is fragrant.
- Return the contents of the pan (including oil) to the blender and blend in the rocket. If the mixture is a little dry, add more olive oil.
- Taste, add salt, pepper and chilli flakes as needed.