It’s strange to think that winter is almost over and spring is just around the corner. I find it fascinating that whenever a new season arrives, we change our habits, what we wear, how we look and feel, and ultimately what we eat. Pesto, usually basil pesto, is something that I always enjoyed during hot summer days. Having a garden at home was a great advantage, and my grandma always made basil pesto from scratch. She would just get the fresh leaves from the garden, add pine nuts, garlic and oil, and serve it with homemade tagliatelle. Those lunches with my cousins at my grandma’s house were and still are my favorite moments of my Italian life.
This rocket pesto is a reassessment of my grandma recipe. Fresh and tasty as she is used to make, just with a rocket and a few additional ingredients.
Now that the pesto is ready, take care of the pasta:
If you have the chance to get a lot of fresh rocket or basil, make and stock big amounts of pesto for the rest of the year. Simply sterilize empty jam jars with boiled water, fill them with pesto and store everything in your sideboard.