Mary Miso - Recipes for every day - Cookbooks
Pesto:
100g rocket
100g walnuts, chopped
150ml olive oil
100g grated parmesan
salt and pepper
1 baguette
1 pear
Pesto: Put rocket, walnuts and olive oil in a measuring jug and mix with blender. Add parmesan and puree. Season with salt and pepper.
Cut pear in stripes.
Cut baguette into slices and toast.
Spread pesto on toasted baguette slices. Decorate with pear stripes.
Tip: Pesto is stable for 1 week in the fridge. Also tastes perfect in a sandwich with prosciutto and pear.
