Difficulty: Easy - for beginners
Dietary guidance: v
1 clove of garlic
50g pine nuts
100g wild rocket
1 glass of extra virgin olive oil
50g Parmesan, grated
50g Pecorino Sardo, grated
Wash the rocket and dry it before putting it into a blender with the pine nuts, Parmesan, Percorino and garlic. Add a good pinch of salt and some of the olive oil. Start blending at a low speed, gradually adding the rest of the oil until you have a smooth mixture.
You can keep it in the fridge for a few days, just be sure to cover with a layer of olive oil and keep in a closed container.
This pesto is of course wonderful enjoyed with pasta! Add a small amount of the cooking water when you stir in the pesto to make it extra silky. Sprinkle the final dish with a few leaves of rocket, pine nuts and a sprinkling of grated cheese.