Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 bunch rocket
- 50 g parmesan cheese
- 50 g pistachios, alternatively roasted pine nuts
- 3 anchovy fillet (s)
- 2 cloves garlic, more to taste
- 1 chilli pepper (Thai), more to taste
- 100 ml olive oil
Print Recipe
Pin Recipe Instructions
- Remove the arugula from the stalks and wash thoroughly, pat dry or spin. Wash and core the chilli pepper. Peel and split the garlic.
- Put all ingredients in a tall container and puree with the blender. Season to taste with salt.
- Keeps in a clean glass and covered with cling film or screw cap for 6-8 weeks in the refrigerator. It is important that the surface is always covered with oil.
- You can use the pesto as a spread, with pasta and as a dip for vegetables, meat, cheese and crackers, chips, etc.
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