- 80 g wild rocket
- 50 g raw almonds
- 2 garlic cloves
- 40 g Parmesan, grated
- ½ cup extra virgin olive oil
- Sea salt and freshly ground black pepper, to taste
Combine all the ingredients except the salt in a food processor and pulse continuously for 30 seconds until a pesto is formed.
Season with salt and freshly ground black pepper before serving.
First published in the May 2014
issue of TASTE magazine.