Rocket Pesto with Sun-dried Tomatoes

Summary

Ingredients

• 1 bunch rocket
• 2 cloves garlic)
• 100 ml olive oil
• 100 g pumpkin seeds, sunflower, pine, mixed
• 5 tomato (s), dried (not soaked in oil!)
• salt and pepper
• olive oil
• 400 g spahetti
• salt
• possibly parmesan
• possibly chilli pepper (s)

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Instructions

1. Wash the rocket, shake it out, cut it crossways and put it in a blender (I always use the small blender that comes with my hand blender, but moulinette works at least as well).
2. Pour in oil and puree finely. The mass turns out nice and light green and creamy.
3. Add the seeds and sun-dried tomatoes and puree again, but not that long, very small pieces can still be left. Season with salt and add enough olive oil to give the pesto a creamy consistency.
4. Boil the spaghetti, mix a little cooking water with 6 tablespoon pesto and toss the pasta in it. Serve immediately with freshly grated parmesan.
5. If you like it spicier, you can also puree a dried chilli pepper.