This recipe is a fusion of three recipes I found for pesto. It proved a rewarding way to consume the basil, parsley and insane yield of rocket that grew this year. Adjust quantities to suit.
2 large bunches of rocket
1 large bunch each of basil and parsley
4 cloves of garlic
1/2 cup cashew nuts
1/3 cup olive oil
1/2 cup parmesan cheese, grated
grated rind and juice of a lemon
salt and pepper to taste
Toast cashew nuts gently in frying pan.
Place rocket, basil, parsley, parmesan, garlic, lemon rind/juice and cooled cashew nuts in blender.
Gently blend whilst pouring olive oil in a steady stream, till smooth. Season to taste.
Store in clean jar in fridge for up to 2 weeks. I also froze a batch in icecubes, omitting the parmesan.
Serve with pasta, on toast, with vegies, fish, sandwiches - in fact, I'd be quite happy feasting on it straight from the jar :)