The best thing about growing your own food is of course eating it. This year I have been making a special effort to grow not just our favourites from years past but many things I have never tried growing before. I got given a packet of wild rocket seeds last year and sowed them on the 11th May. They are extremely easy to grow and really you just need to remember to keep watering them. So easy in fact I had so much I gave one tray away to my parents. Even wannabe gardeners living in the smallest space could fit a tray of rocket on their window sill. Once the leaves have grown keep cutting and the rocket will keeping growing back before it eventually starts to flower.
The natural accompaniment to pesto is probably pasta. We had this first with baked salmon fillets and then on some burgers – beats soggy salad leaves. Any leftovers you can freeze in ice cube trays and pop out when required. I love pine nuts in pesto but they are very expensive. Instead I opted for a packet of mixed chopped nuts. The price difference at Sainsbury's was £1.10 for a 200g bag of chopped mixed nuts compared to £2.75 for just a 100g bag of pine nuts. You can also use whichever Italian hard cheese you prefer.
This is going to:
Simple and in Season at Ren Behan and her maternity leave (congrats Ren!) host Sally at My Custard Pie.
Credit Crunch Munch hosted by Sarah at Maison Cupcake on behalf of Camilla at Fab Food 4 All and Helen at Fuss Free Flavours.
Recipe of the Week at A Mummy Too with Emily.
#CookBlogShare with Lucy at Supergolden Bakes.
Equipment: Hand blender or mixer
3oz (90g) Chopped mixed nuts
1oz (30g) Rocket leaves
2oz (60g) Italian hard cheese
1 tbsp (15ml) Lemon juice
¼ pint (150ml) Olive oil
Seasoning to taste
1. Put all the ingredients into a bowl except for the olive oil and seasoning.
2. Start to blitz the ingredients together.
3. Keep blitzing and then start to pour the olive oil in until it has all been used.
4. Season to taste.