Summary

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

1. Remove the arugula from the stalks and wash thoroughly, pat dry or spin. Wash and core the chilli pepper. Peel and split the garlic.
2. Put all ingredients in a tall container and puree with the blender. Season to taste with salt.
3. 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.
4. You can use the pesto as a spread, with pasta and as a dip for vegetables, meat, cheese and crackers, chips, etc.