Asparagus and rocket pesto
Preparation: 15 minutes Serves: 6 Ingredients
2 bunches asparagus, cooked and chopped 3-4 garlic cloves 2 cups rocket leaves 3 tbsp extra virgin olive oil
1⁄2 tsp salt Freshly ground black pepper 3 tbsp finely grated parmesan cheese or roasted cashew
Baby carrots Lebanese cucumbers Grissini or fresh baguette
Using a blender or food mill, process the pesto ingredients to desired consistency. Serve with baby carrots and lengths of Lebanese cucumber.
Recipe and photo supplied courtesy of Australian Asparagus Council.