Almond, rocket and mint pesto

For 1 glass (200 ml each)
  • 1 Bund (approx. 60 g) rocket
  • 1 Garlic clove
  • 1/2 Bund Mint
  • 30 g Parmesan cheese
  • 75 g Almond kernels without skin
  • 150 ml olive oil
  • Salt
  • Pepper
15 minutes
very easy
Wash rocket and spin dry. Peel and roughly chop the garlic. Wash the mint, shake dry and pluck the leaves. Grate the parmesan. Roast the almonds in a pan without fat. Remove, let cool and roughly chop.
Mix the rocket, mint, almonds, garlic and olive oil. Season to taste with salt and pepper. Pour pesto into a clean, sealable glass. Store in a cool and dark area.


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