Almond, rocket and mint pesto
- 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
- 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.