Subheading
Rocket grows well in the garden and is an easy answer to last-minute meals – just grab a few handfuls and you’ve got dinner sorted. It works brilliantly as a delicious spread for open-faced sandwiches or as a stir-through sauce for pasta.
Ingredients:
2 handfuls of walnuts
3 large handfuls of rocket leaves
2 cloves or handfuls of wild garlic
2 tablespoons of grated Parmesan
3 tablespoons of best quality olive oil (it makes all the difference!)
Method:
Put the leaves, garlic and olive oil in a blender and blitz. Spoon out into a bowl. Next, pulse the walnuts a couple of times so they’re finely chopped – you don’t want them powdered.
Tip them into the bowl along with the Parmesan and stir. Pesto should be spreadable and slightly runny. Enjoy as a base for a sandwich, tossed over a summer salad or stirred through tagliatelle.
A day at Rory O'Connell’s beautiful home in Ballycotton, chatting, photographing and setting the table, introducing Rory’s simple recipes to match our napkin colours was a real treat to savour.
Saint Brigid is one of 3 Irish patron saints and was quite a woman in her day. Now we celebrate her for the first time this year as a national holiday!
So good we’ve done it again! The great sellout success of our gorgeous Peter O’Brien 2021 coats meant we had you calling, emailing and dropping into us in the shop to ask were we doing more.
IDI2024 Awards Winner
