Almonds, parsley and rocket pesto

Different than the classic flavours in this easy to make pesto which though, work very well together. It is not only to coat your pasta with but it can be used in various vegetable and salad recipes as well or to accompany some grilled fish or poultry with it

Recipe of Simone Kafyri,

from a recipe leaflet of the Greek supermarket "AB Vassilopoulos"



Ingredients (for 4-6 people):
150gr. blanched almonds (or 50gr. of pine nuts and 100gr. of almonds)
1 ½-2 tea-cups of fresh rocket leaves
1 tea-cup of roughly chopped flat-leaf parsley
2-3 cloves of garlic
1 tea-cup of Greek Graviera cheese, grated (or pecorino or parmesan)
salt
pepper
about 1 tea-cup of olive oil

Method:
Put all the ingredients, except the oil, in a blender or if you prefer a more coarse mixture use the traditional mortar and pestle method.

While whizzing the ingredients slowly, but in a steady flow, add the olive oil. Keep whizzing until you end up with a homogeneous mixture which is like a thick paste.

Divide the mixture into sterilised jars, seal with the lids and keep in the fridge. The pesto can be stored for up to 3 weeks.