More winter stock

Rugula is one of our favorite leave. We eat and prepare this lovely spicy leave in many different ways. Jårg requested this pesto sauce while we were at market trying stocking up our fridge. One great thing about this you can make it and keep it for couple weeks. It’s great to have it on hand for quick snack or meals also to dress up some simple chicken or fish dishes. 

Rugula Sundried Tomatoes and Walnut Pesto

Ingredients:

250 gram chopped fresh Rugula or Rocket salad

5-6 medium size cloves of Garlic

1-2 pods hot Chili pepper such Peperochino (optional)

7 Sundried Tomatoes not in oil – roughly chopped

½ fresh Squeezed Lemon Juice plus more if you need

Grated zest of 1 Organic/Untreated Lemon

1 cup of Extra Virgin Olive Oil

¾ cup of Grated Parmesan Cheese

50 gram Crushed Roasted Walnut (roasted Pine nuts can be substitute)

Freshly grounded Pepper

Sea Salt

With Mortar:

1.        In mortar  grind Garlic, Chilli, and sundried Tomatoes until rough paste

2.      Add Crushed Roasted Walnut grind until walnut and the other ingredients turn rough paste

3.      Add 3 spoons of the Extra Virgin Olive Oil into the paste 

4.   Add Rugula with grated Lemon Peels and grind until Rugula broke into smaller pieces – Important that the paste it should not be fine that you still can chew on pieces of ingredients

5.      Add the rest of Extra Virgin Olive Oil, Lemon Juice

6.      Add grated Parmesan Cheese and mix well with spoon

7.      Add Salt and Pepper to taste

8.      Let the Pesto sit at least 30 minutes. Then taste it and add salt and pepper if needed

With Blender:

1.       Put garlic, chilli, Sundried Tomatoes, 3-4 Tablespoon of Extra Virgin Olive Oil blend it with LOW-medium speed (depends on your Blender. I use Low speed with my professional blender) for 2 minutes. Make sure that it is not pureed.

2.      Add Rugula/Rocket handful grated Lemon Zest with the last batch of Rugula, the rest of Extra Virgin Olive Oil and Lemon Juice. Make sure that Rugula is not puree and still have bit of leaves.

3.      Add Crushed Roasted Walnut or Pine Nut 1 tablespoon at a time, Salt and Pepper and blend at Low/Medium speed. The nut should be in small chunk not fine. It is okay to have few nut chunky.

4.      Put the pesto in to a bowl and add Grated Parmesan Cheese. Mix well with spoon and let it sit for at least 30 minutes. Then taste it and add salt and pepper if needed

Store the pesto in a glass jar. Pour Extra Virgin Olive Oil to cover and seal the pesto after each use. It can be kept for 1 ½ Weeks in cool dry place or refrigerator.

Serving Suggestions: Rugula Sundried Tomatoes and Walnut Pesto is excellence for pasta and/or top with fresh chopped tomatoes or fresh rugula, grilled chicken, spread on toasted bread for bruchetta, grilled fish and sandwiches.