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The Global Gastronome: East Lothian leeks and rocket pesto

Sometimes you forget how nice the simple things are, like a jammy or a bowl of lentil soup made with a big fat ham hock.

Leek and rocket pesto is simple to make and very tasty
Leek and rocket pesto is simple to make and very tasty

Well, for me, that’s the category that this leek and rocket pesto falls into.

It may not be a dish that conjures up childhood memories but it is so simple and tasty that you’ve got to give it a try.


East Lothian leeks and rocket pesto

50g of grated parmesan

50g of pine kernels

150g of fresh wild rocket

2 cloves of garlic

1 teaspoon of lemon juice

9 tablespoons of extra virgin olive oil

Blanched leeks

Sea salt and white pepper


1 Blend the lemon, oil and nuts together

2 Add the garlic and cheese and blend again

3 Finish off by blending in the rocket, salt and pepper then drizzle over the heated blanched leeks. It’s great as a starter or a veggie side dish.

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