Camelina, Rocket and Pumpkin Seed Pesto

This is a favourite pesto of ours, it’s full of fresh bright flavours and makes a great, quick, week night dinner.

 

Ingredients:

Pumpkin Seeds - 100g

Fresh Rocket Leaves - 75g (1 small bag)

Fresh Basil Leaves - 15g

Garlic - 2 cloves

Lemon - Juice and zest of 1 fruit

Salt - 1/2 tsp

Camelina Oil - 125ml

 

Equipment:

Blender

Small measuring jug

Small jar for storage (this recipe will make about 200ml of pesto)

 

Method:

1. Combine all the ingredients into your blender cup and blend it until it has formed a fine paste.
1. You may need blend instalments, pausing the blender and pushing down the leaves to make sure the blades catch everything and everything blends evenly.
2. Once your pesto is blended you're ready to serve or store for later.

 

If storing decant into a jar, cover and keep in your fridge. Consume within 10 days.