Spring Pestos

As I said yesterday, several plants in our garden have gone a bit crazy while we were in Tauranga. Particularly the rocket, which is all going to seed, and the coriander which is out of control. In the past when I have tried to grow coriander it has not been successful and bolted quickly, so I was pleasantly surprised to see how much is in our garden. But what to do with it!? Pestos!

Rocket Pesto

2 packed cups rocket leaves

1/2 c olive oil

1 clove garlic

salt and pepper

3/4 c roast almonds (I have used walnuts as well)

Pour boiling water over the rocket to set the colour. Drain and put it under the cold tap to cool. Squeeze out all the excess water.

Put in the food processor with the remaining ingredients and pulse to mix.



Store in a jar in the fridge with a little extra olive oil on top, or make pesto icecubes in the freezer!

Asian Pesto

1 c packed mint leaves

1 c packed coriander leaves

1 c oil

1 c roast cashews

1 chilli

salt and pepper

Pour boiling water over herbs and drain. Run under cold tap. Squeeze out extra water. Put in food processor with rest of ingredients and pulse to mix. Store in fridge in a jar for a week with a little extra oil on top, or freeze.

We had yummy rocket pesto on spagetti with fresh spinach from the garden (and some frozen peas!) for dinner tonight.