Ingredients:
- 50 g almonds
- 100 g rocket
- black pepper
- 2 tablespoons water
- salt
- 30 g Ménage à Trois – Emozioneolio extra virgin olive oil
Preparation:
- Wash the rocket and cut into pieces to make it easier to blend.
- Place the rocket, almonds, Ménage à Trois extra virgin olive oil and water in a food processor.
- Blend to a creamy mixture.
- Add salt and black pepper.
Tip: to dress pasta, put the pesto in a pan and add a splash of pasta cooking water when tossing the pasta, to combine everything well. Add a drizzle of uncooked oil too.
Recipe and photographs from the Emozioneolio archive, in collaboration with Elisa Prioli — Food Immersions.
The pairings shown are those of the original recipe. For the oils currently available, see Our oils.