rucola lemon pesto
(makes 1 jar - for 4 servings, go with half the recipe)
75-100g fresh rucola
1/2 cup grated hard yellow cheese of choice (suggest Parmesan/ Grana Padano)
2 tsp grated lemon zest
2-3 tbsp lemon juice (juice from 1/4 lemon)
1/2 tsp garlic powder
1/4 cup olive oil
Optional: 4 tbsp pinenuts
In a blender, pulse the rocket, garlic, cheese, lemon zest, juice, (ca. 1tsp) salt, and some pepper.
Either add the nuts directly into the blender so they are pulsed into the pesto, or set them aside, and instead toast them and sprinkle on top of every dish.
Drizzle in the olive oil little by little until you have a smooth pesto.
Lasts in fridge for roughly 1 week.