Pesto di Rucola e Peperoncino

Fresh, zingy, and perfect to feed a crowd. If you’re searching for something to make your guests’ taste buds tingle, look no further than this take on the classic pesto.

Ingredients:

50g Parmesan or Pecorino Romano
½ cup toasted, flaked almonds
1 tbsp Aioli Green Chilli
80g rocket
Zest of 1 lemon
1 tbsp lemon juice, from half a lemon
1 tsp flaky salt or ½ tsp table salt
½ cup extra virgin olive oil

Method:

1. Add the Parmesan and flaked almonds to the bowl of a food processor and pulse until they are ground together and resemble damp sand.

2. Add the Aioli Green Chilli, rocket, lemon zest and juice, and the salt.

3. Switch the food processor on and whilst it’s running, slowly drizzle in the extra virgin olive oil until everything comes together. Try not to overblend the pesto once the olive oil has been added, as it can make it bitter.

4. Toss through fresh pasta and serve.

Watch Ollie make it here.