Rocket pesto bruschetta

Pesto isn’t real pesto if the oil isn’t up to the mark.

Preparations

  • 1
    After thoroughly washing and drying the rocket, chop it using a sharp, smooth blade knife.
  • 2
    Add the pine nuts and keep chopping.
  • 3
    Put the mixture into a bowl, add the grated parmesan and salt and mix together.
  • 4
    Gradually add the Farchioni POD UMBRIA oil until the mixture is creamy and smooth.
  • 5
    Toast the bread on both sides in a non-stick pan.
  • 6
    Spread the rocket pesto on the toast, and serve.

ingredients

  • 1
    Pine nuts 15 g
  • 2
    Rocket 50 g
  • 3
    Grated parmesan cheese 20 g
  • 4
    Farchioni PDO UMBRIA extra virgin olive oil As much as you need
  • 5
    Salt To taste

video recipe