- one big handful of rocket (arugula)
(from the garden, washed, thick stems removed)
- olive oil
- salt to taste
- three peeled cloves of garlic chopped coarsely (optional)
- three teaspoons pine kernels
(or almonds or walnuts or hazelnuts or whatever-nuts)
- black pepper, parmesan, capers to taste (all optional)
Place rocket and salt in a liquidiser.
Add some oil and grind to a thick, coarse paste.
You will have to stop the liquidiser, add more oil and stir, a few times.
Add other ingredients and grind a little bit more, just enough to cut the nuts and garlic into small pieces.
Store in refrigerator.
Serve tossed with freshly made pasta in a bowl.
Eat within two days.
Can be spread on bread.
NOTE: When picking rocket/arugula salad
do not pick groundsel
(senecio vulgaris) which is poisonous.