The theme is green: I needed an antidote to the “white” food I have been making…so much cake…
A simple dish that can be thrown together in minutes. The rocket and pecan pesto is lovely over any pasta, and is also great with some ricotta or yoghurt stirred through as a dip or on bruschetta.
Pesto and Pasta
Put a couple of garlic cloves into the bowl of a food processor, with a good handful of pecans. Blitz until roughly processed. Add a cup or of rocket, blitz again.
Add a tablespoon or so of extra virgin olive oil, blitz briefly, then add a handful of pecorino cheese. Check for flavour, and add ground rock salt. Continue to dribble in the olive oil, until the pesto is of a loose consistency so that it can be swirled through pasta.
Spoon over spaghetti or any pasta of choice. Add half a sliced avocado. I love Shepard avocados for their delicate flavour. The avocado can be gently mixed in to the pasta as you eat, adding a creamy texture.
Serve with shaved pecorino, E.V. olive oil, a few basil leaves and plenty of ground black pepper.