Roquette, aka rocket, aragula, rucola, has a slightly bitter and peppery taste. Most often used as a salad leaf, it makes a great pesto too, especially when basil is out of season. The bitterness is moderated by the other ingredients.
To a small food processor add 120g (4¼ oz) of roquette leaves, ½ a cup of roasted cashews, ⅓ of a cup of grated parmesan, ¼ of a cup of olive oil, 2 teaspoons of lemon juice, 1 grated or crushed clove of garlic and salt to taste. Process to a paste, adding more olive oil if necessary. Taste and adjust seasoning. Serve this pesto as a dip or mixed through pasta.
michelle picker cooks 