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.
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.
Loading article content
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
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.