ingredients
(Serves 4)
1 large garlic clove
Pinch of sea salt
50g (approximately half a bunch) each of parsley and mint
100g rocket
60g roasted hazelnuts
50g finely grated parmesan
about 100ml extra-virgin olive oil, plus extra to serve
350g linguine or other pasta of your choice
Method
To make the pesto, pound the garlic and salt using a mortar and pestle. Add the herbs and rocket and crush in a circular motion. When a paste begins to form, add the hazelnuts and pound. Stir in the parmesan and drizzle in enough olive oil to thin the pesto to a dolloping texture.
Alternatively, you can use a food processor; just be aware that the metal blades can quickly oxidise the leaves which means it will lose its vibrancy compared the mortar and pestle method. If using a food processor, pulse everything except the oil and cheeses together, then drizzle in the oil while the motor is running, then stir in the cheeses by hand. Set aside.
Bring a large saucepan of salted water to the boil over a medium–high heat. Add the pasta and cook until the pasta is al dente, according to the directions on the packet.
Drain, reserving 60 ml (1⁄4 cup) of the pasta water and transfer the pasta to a large serving dish. Stir the pesto through, adding pasta water as needed – enough to create a luxurious sauce. Season to taste and serve with a drizzle of extra-virgin olive oil and some extra hazelnuts, roughly chopped.
What else I’m cooking with:
New season apples. Of course as snacks but also in crumbles, puddings and grated into bircher muesli for breakfast.
What else I’m eating:
The hassle back potato at Attica Summer Camp by Ben Shewry and team! And everything on the menu! Such a fun and delicious menu, well worth a little drive out of town. The dessert trolley is one of the most impressive things I have seen!
