‘Rocket’ is British English for the Italian “Rucola”. In America, we call it “Arugula”. If you can’t find Arugula, even at an Italian market, substitute fresh Basil leaves and Pine Nuts to make a traditional Pesto.
100g/4oz rocket leaves (rucola or arugula), plus a few leaves for garnish
60g/2+oz hazelnuts, skinned, chopped and lightly toasted (get them already skinned)
2-3 cloves garlic, roughly chopped
60g/2+oz Parmigiana Reggiano or Pecorino Romano cheese
125ml/½ cup extra virgin olive oil
If you are not using it immediately, put in a screw-top jar, cover with a thin layer of oil, cover and store in the refrigerator, where it will last up to a week.
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