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1 lemon
1 garlic clove
2 large handfuls of rocket
3oz (75g) walnuts
3oz (75g) blanched almonds
6oz (150g) freshly grated Pecorino cheese
1tsp (5ml) balsamic vinegar
salt and pepper
7floz (200ml) extra virgin olive oil
1. Using a potato peeler, remove zest from the lemon and put in a food processor. Peel the garlic and add to the lemon zest with the rocket, walnuts, almonds, Pecorino cheese, vinegar, salt, pepper and oil. Run the machine until the mixture is smooth.
2. Pour into a sterilised jar and use in dressings, sauces and on pasta.
1 garlic clove
2 large handfuls of rocket
3oz (75g) walnuts
3oz (75g) blanched almonds
6oz (150g) freshly grated Pecorino cheese
1tsp (5ml) balsamic vinegar
salt and pepper
7floz (200ml) extra virgin olive oil
1. Using a potato peeler, remove zest from the lemon and put in a food processor. Peel the garlic and add to the lemon zest with the rocket, walnuts, almonds, Pecorino cheese, vinegar, salt, pepper and oil. Run the machine until the mixture is smooth.
2. Pour into a sterilised jar and use in dressings, sauces and on pasta.