Summary

Ingredients

• 1 bowl rocket
• 2 tablespoon tomato paste or 6-10 sun-dried tomatoes in oil
• Olive oil (up to 600 ml)
• 0.5 teaspoon ½ salt
• 1 clove garlic
• Chili powder or pepper
• 1 pinch (s) sugar, possibly
• 75 g parmesan, rated or yeast flakes, amount to taste
• possibly feta cheese

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Instructions

1. Put the washed and spun dry rocket (100 - 125 g) with olive oil, tomato paste or the pickled tomatoes, garlic, salt and chilli or pepper in a tall container and puree everything with the multi chopper or hand blender.
2. When adding the olive oil, start slowly and see how much you need. The amount depends on whether you are using tomato paste or sundried tomatoes. Of course, do not add the rocket all at once, but in portions until everything is used up. The mass is green-brown and creamy afterwards.
3. Then pour the cream into a bowl and stir in the grated Parmesan or, for vegans, the yeast flakes thoroughly. You can also use feta cheese, but then the spread gets a completely different taste.
4. This is one of my favorite spreads for the weekend breakfast - on baguette or light bread rolls. The rocket and tomato cream is also very suitable as a dip or for grilling, as well as pesto for pasta!