See Also: Pesto di rucola (rocket pesto sauce)(recipes)
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Seared sea bream with risotto and rocket pesto(recipes)
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Pesto di rucola (rocket pesto sauce) (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



200g/7oz fresh rocket leaves1 clove garlic 10 tbsp Italian extra virgin olive oil1 tbsp salted capers2 tbsp white wine vinegar100g/4oz freshly shaved Parmesansaltfreshly ground black pepperTo serve400g/14oz fresh raviolishaved Parmesan, to taste



Method



1. Using a sharp knife, finely chop the rocket leaves, garlic and capers andplace in a large bowl. Add the olive oil, the vinegar and season with salt andpepper. Allow to rest while cooking the ravioli.2. Cook the ravioli according to packet instructions. Put two tablespoons of the rocket sauce on a plate.3. Gently place the drained pasta on top of the sauce, then add another two tablespoons of sauce.4. Decorate with the shaved Parmesan and serve immediately.