Summer vegetable & pesto rose tart
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
Rocket pesto
makes 1 small jar
Easy
Prep:
no cook
For a change from the traditional basil variety, this quick and easy peppery pesto is delicious dolloped on pasta or drizzled over summer salads
Skip to ingredients
- 50g pine nuts
- 100g rocket
- 50g parmesan(or vegetarian alternative)
- 150ml olive oil
- 1 garlic clove
Nutrition: per serving
- kcal84
- fat9g
- saturates2g
- carbs0g
- sugars0g
- fibre0g
- protein1g
- salt0g
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.
