Walnut & Rocket Pesto (EF + V)

Sometimes, it's the simple things in life that make it worthwhile. A rose picked for you on a journey home. A postcard from a friend or a bunch of fresh greens that in less than five minutes can be turned into a handy pantry staple! I love it fresh with pasta or spread on some gluten free foccacia. It's divine!

Gluten Free Walnut & Rocket Pesto

Makes approx 1 1/2cups

2handfulls rocket1handfull baby spinach

1bunch flat leaf parsley

1cup walnuts

2cloves garlic, peeled and diced

1/2cup Parmesan, grated

3/4cup olive oil

Heat oven to 180Deg Celsius. Place whole walnuts on dry baking tray and bake for approximately 8minutes. Remove from oven and allow to cool. Roughly chop.

Thoroughly wash and dry your greens and roughly chop. Place all dry ingredients into food processor and pulse two to three times. Turn the processor on low-medium and slowly pour the oil in. Whizz for a minute or to until the pesto is the right consistency for you. Make sure to stop and scrape down the sides of your food processor every now and then.

Will keep in a sealed container in the fridge for approximately 1week. Make sure to stir the pesto well before using as the oil will being to separate from the greens.