Rocket and Brazil nut Pesto

(taken from mix. by James McIntosh)

Pesto made at home is full of fresh flavours and much nicer than the mass-produced stuff in jars or packets from the supermarket. It’s a cold, no-cook sauce that is delicious when added to pasta dishes and has a thick pouring consistency.

Coats pasta for 4

25g chopped Brazil nuts

Large bunch rocket, washed

2 garlic cloves, peeled

1 tsp sea salt

50g grated Parmesan or Pecorino cheese

200ml extra virgin olive oil

Heat a saucepan and toast the Brazil nuts gently for 1-2 minutes. Place all of the items into a blender or food processor and whizz until it looks like a green sauce.

Serve with freshly cooked pasta, bread or boiled new potatoes.

Although pesto will keep in the fridge, or even freeze, it’s best when eaten fresh. Why not grow some of your own herbs at home?

To order your copy of mix. by James McIntosh, click here.