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Serves 4, more or less (make extra, but watch the garlic)
100g/4oz rocket leaves (rucola or arugola), plus a few leaves for garnish
60g/2+oz hazelnuts, skinned, chopped and lightly toasted (get them already skinned)
2-3 cloves garlic, roughly chopped
60g/2+oz Parmesano Reggiano or Pecorino (in US, Romano) cheese
125ml/˝ cup extra virgin olive oil
Black pepper
1. Combine all ingredients except the oil in a food processor and process to a paste.
2. Trickle in the olive oil and pulse the processor until the mixture is creamy.
If you are not using it immediately, put ir in a screw-top jar, cover with a thin layer of oil, cover and store in the refrigerator, where it will last up to a week.
‘Rockets’ is British English for the Italian “Rucola”. In America, we think it’s “Arugula”. If you can’t find Rucola, even at an Italian market, substitute fresh Basil leaves and Pine Nuts to make a traditional Pesto.
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