Rocket & Spinach Pesto

Ideally the first harvest of our allotment would have adorned the top of a pizza, been thrown through a salad or stirred through a risotto. But I wasn't the only one with the same idea. When I went to harvest the rocket the other night, I had found that it had been absolutely ravaged by slugs and other hungry insects. I don't blame them personally because the rocket is absolutely spot on. Peppery and fresh. And anyway - I should've put the milk out sooner.

Rather than waste it I thought it was a good opportunity to make a batch of rocket pesto from the stems that were left over and the few leaves that had made it through the slug storm. I bulked it out a little with the spinach that we had. I'm freezing a bag for us to use on the odd occasion - slicing off a block to stir through winter stews or to add to a toasted panini. Another frozen bag will be for Sabrina and Tim, my allotment buddies, who are currently in Australia and may otherwise miss out on the dilapidated crop.

Rocket & Spinach Pesto

Take a handful of rocket and a handful of spinach with one clove of garlic, a tablespoon of extra virgin olive oil and 2 tablespoons of pine nuts and whiz it all together in a blender. Pulse and don't over blend to much. That's it. Bob's your Uncle.

NOTE - Notice that there's no parmesan here. It's actually because I forgot it. But the rocket spoke for itself because when I tasted it I mustn't've thought it needed anything. Might try it with next time...