Ad

Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Summer vegetable & pesto rose tart
Summer vegetable & pesto rose tart
A star rating of 4 out of 5.23 ratings

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

Grilled pesto tomatoes on toast
Grilled pesto tomatoes on toast
A star rating of 4.8 out of 5.5 ratings

It’s colourful, full of flavour and low in fat – it could be the perfect quick snack

Nutrition: per serving

  • kcal84
  • fat9g
  • saturates2g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein1g
  • salt0g
Ad

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.

Recipe from Good Food magazine, August 2016

Ad

Comments, questions and tips (5)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.15 ratings

tdhdhyf6qv83764

question

Whats a serving size exactly

animalmd3ZOaK9fM9

I made it as a trial.The rocket was well mature from the poly tunnel. I actually put 110gms in for good measure. All the rest I kept the same except a couple of cloves extra garlic. Added salt and pepper and toasted the pine nuts. It's fabulous. No bitterness, which I actually expected from mature…

Mendham

I made this last night with fresh picked rocket. We enjoyed it, but it was very bitter. I think next time, I will try varying the quantities, using less rocket and more pine nuts and parmesan.

dmcm_

I also used nutritional yeast instead of cheese (about 15g/to taste - big up the vegans!) My pine nuts were lightly toasted (picked up the wrong bag in the shop) and I found it to be a bit bland at first, the main flavour being bitterness?! Added plenty of salt & pepper and popped in an extra…

rachel_r-2

A star rating of 4 out of 5.

Lovely way to use up some rocket that was about to go off. I didn't have any pine nuts so used cashews and I replaced the parmesan with yeast flakes, but it still looked like the photo and went very well with gnocchi.

Ad
Ad
Get 5 issues of Good Food magazine for just £5.

5 issues for just £5

Subscribe to Good Food magazine and get delicious ideas delivered to your door.
Subscribe now

Related guides

Ad

You may also like

Related recipe collections