Ingredients

  • 2 bunches asparagus, cooked and chopped
  • 3 – 4 garlic cloves
  • 2 cups rocket leaves
  • 3 tbsp Extra Virgin olive oil
  • 1/2 tsp salt
  • Freshly ground black pepper
  • 3 tbsp finely grated Parmesan cheese or roasted cashew nuts

Directions

  1. Using a blender or food mill, process the pesto ingredients until desired consistency.
  2. Serve with baby carrots, lengths of Lebanese cucumber and Grissini or fresh baguette.

More delicious recipes...

^
Top