Saturday, December 15, 2012

Rocket Leaves (Arugula) Pesto

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Last month, I made my first trip to the famed INA market. I must say, it was embarrassing for me to state that being a foodie I had never visited the INA market ever in my life. I mean, the place is supposed to be a mecca for foodies to get their ingredients and in numerous conversations with other foodies, I have been told to go to the place for my wishlist. So, a weekend trip to the Dilli Haat resulted in me getting the opportunity to visit the market and it was such a big let down. I am sure, this last statement must have upset a few fans of the market, but believe me there was nothing out of the blue that I got there. The condiments available there are available at every grocery store these days.The vegetables and fruits with the vendors lacked in variety. The weekly mandi every Thursday close to my house has a better variety and I get my hands on some excellent stuff. Still, having been there, I decided to get something, atleast a reminder of my visit and that is when we picked up rocket leaves. Fresh from the basil pesto experience, my better half wanted me to make her rocket leaf pesto and I could not turn down this request. So rocket leaves in my shopping bag, we were back to try out the rocket leaves pesto.
As with basil, rocket leaves pesto is easy to make and use later. The peppery and nutty taste of Rocket leaves (Arugula) really lifts up the pesto and rather than making it an alternative to basil pesto really gets you hooked just like it did in our household. 

Rocket Leaves Pesto

Rocket Leaves - A large bunch
Garlic Cloves, peeled - 3
Walnuts - 50 gms
Parmesan cheese, grated - 50 gm
Pecorino, grated - 50 gm
Olive Oil - 150 ml
Sea Salt

1. Sort the rocket leaves to discard thicker stalks and unwanted leaves.
2. Add the walnuts, garlic cloves and cheese in a mortar and pound for a few minutes.
3. Add in the rocket leaves and pound again with the pestle for a few minutes.
4. Add in the olive oil and sea salt. Pound with the pestle till a homogeneous mixture is formed.
5. Add more olive oil if necessary. Taste and adjust the seasoning.

Note: Incase using a processor. blitz all the ingredients to form a mixture. Keep adding olive oil as you process. Do not process for long for risk of having the blades of the processor discoloring the leaves.


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