Lightly toast off some pine nuts.
I think toasting the pine nuts is good 'cause it starts the oils coming out.
So I've got the garlic in here.
You're using a lot of the same ingredients you would with a basil pesto right?
Absolutely. The only thing I'm doing different here is I'm using rocket salad.
It has a bit more fibre to it, whereas you've got basil which breaks down quite easily.
This is gonna take some doing.
You can get all sorts of pestos can't you? It doesn't have to be basil,
it just means to pestari, to pound it.
So I have some of the pine nuts here.
I quite like a bit of texture through mine.
So I'm going to add a little bit of oil.
Bit of parmesan, and more importantly taste and see how it is.
Do you know, I don't know what it's gonna taste like but I think the colours on this
are absolutely striking.
It's time to plate up.