Serves 4, Vegetarian | Photography: Tracie Heasman
This is great served warm as a side dish or cold with the addition of some cherry tomatoes making it a delicious salad perfect for lunch or your next BBQ.
1 bulb of garlic
125g packet of rocket
zest of 1 and juice of 2 large lemons
½ cup extra virgin olive oil
1 cup grated Parmesan cheese
salt & pepper
Firstly roast the garlic by drizzling with a little oil and wrapping in foil. Bake at 180°C for 20–25 minutes and allow to cool.
Into a food processor squeeze out the now cool roasted garlic. Add approximately 100g of the rocket, the lemon zest and juice. Then with the motor running slowly drizzle in the olive oil until you have a fine consistency. Mix in the Parmesan and season with salt and pepper to taste. At this stage you can store the pesto in an airtight container in the fridge.
If serving immediately toss through freshly cooked pasta and garnish with extra rocket. If serving as a salad, mix through cold cooked pasta along with a punnet of halved cherry tomatoes, and extra rocket.
PARMESAN – if you haven’t tried the real thing you must! And by the real thing I mean a wedge from a massive wheel made in Italy. There is no comparison to the supermarket variety most of us use. Luckily Vicki at Dante’s Fine Foods in Cambridge buys in wheels of authentic Parmesan and will cut you a wedge fresh anytime you need some.