This pesto has just enough kick to be interesting without assaulting the rest of the food. Serve it with Jerusalem artichoke soup or in the accompanying recipe.
Add the garlic, chilli, rocket and pine nuts to a food processor. Process until well chopped. Add the olive oil and lemon and process until the pesto is a consistent texture.
Note : To make Jerusalem artichoke soup boil 500g for 10 - 15 minutes until tender. Sauté 1 small brown onion with 2 cloves garlic. Puree all the ingredients together until smooth. Return to the pan with 1 ˝ litres of quality chicken or vegetable stock. Season with sea salt, pepper and ˝ tsp nutmeg. Serve with rocket pesto on the top.
Makes 6 servings
| Prep Time: | 5 mins |
| Cooking Time: | nil |
| Ready in: | 5 mins |
Suitable for: |
|
| Dinner, Lunch, Sauce/Condiment, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 585 kj |
| Calories | 140 kcal |
| Fat | 14.7 g |
| Saturated Fat | 1.6 g |
| Total Carbohydrate | 0.8 g |
| Total Protein | 1.3 g |
| Fibre | 0.7 g |
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