Ingredients
- 70 g piece of Parmesan
- 50 g pistachios
- 40 g rocket
- 5 tbs olive oil
- salt, pepper
Preparation
1. Chop Parmesan and pistachios. Add the rocket and finely blend everything.
2. Add olive oil, season with salt and pepper and re-blend together.
Tip
- Covered with a layer of olive oil, the pesto will keep in the fridge for several days.
- The Quick Cut makes this particularly easy.
This recipe has been tested and approved by AMC.
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