Summer vegetable & pesto rose tart
Spelt flour gives the pastry a nutty flavour which works so well with the pesto. Serve this stunning tart warm or cold and prepare for jaws to drop
Rocket pesto
- Preparation and cooking time
- Prep:
- no cook
- Easy
- makes 1 small jar
Skip to ingredients
Ingredients
- 50g pine nuts
- 100g rocket
- 50g parmesan (or vegetarian alternative)
- 150ml olive oil
- 1 garlic clove
Method
- STEP 1
Combine the pine nuts, rocket, Parmesan, olive oil and garlic clove in a blender. Season and blend to a paste. Will keep in the fridge for up to 5 days.
