Fresh Cardamom And Rocket-Arugula Pesto
From ivy 15 years ago
- - to make
- Serves 4
I made this pesto from some leftover herbs I had and it turned out to be very good.
Ingredients
- 3 - 4 sprigs of fresh cardamom (just the leaves) shopping list
- 3 - 4 sprigs of rocket shopping list
- 1/2 cup of peppers (yellow, red, orange) shopping list
- 50 grams (about) of goat cheese shopping list
- 1 spoonful wine vinegar shopping list
- 15 (about) grams of pine nuts shopping list
- 1/2 cup of extra virgin olive oil shopping list
- 1 large garlic clove shopping list
- salt and pepper to taste shopping list
How to make it
- Wash and drain the rocket and cardamom. Combine them in with the pine nuts and some olive oil and pulse a few times in a food processor. Add the peppers, the vinegar, garlic and salt and pepper and pulse a few times more.
- Slowly add the remaining olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
- Makes 1 cup.
- Serve with pasta, or as a dressing to salads, over baked potatoes, or spread over toasted baguette slices.
People Who Like This Dish 2
- chefmeow Garland, TX
- lizzconn Naas Co Kildare, IE
- ivy Whereabouts, Unknown
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" It was excellent "