I’m having a day of today and ofcourse – as that always seems to happen this summer – it is raining cats and dogs all day. I don’t really mind as I am spending my time baking my first ever bagels.. Bagels that will definitely taste fabulous with this spicy pesto! I wanted to try different flavors in my pesto and I love making it with rocket. The taste is more bitter then what you’re used to when making it with basil but I love it. Because of the strong goatcheese I used to pair this with you really want to eat it with something juicy and fresh such as lovely tomatoes. You’ll need that to counterbalance the strong taste a little bit. Ofcourse you could also just add a bit less of the cheese but I like it strong.
When I was visiting Mona in Ireland last week we went into pretty Galway and Mona showed me a delicatessen store which stocked some pretty good Irish produce. I tried to get a few local cheeses and had Mona point me to some good ones. One of which is in this pesto and the other (a softer goatcheese) has slowly been devoured on toast as it is just too good to put in something. This particular cheese which is in the pesto is called Corleggy Creeny Sheep Cheese. It is made from raw sheep’s milk and is (or so the website tells me) is the only raw milk cheese which is produced at the moment. The cheese itself is between 2 to 6 months old and is hard, very much like a good pecorino. Since it was the same consistency I figured it would work well once grated so I cut of a chunk of the cheese and grated it through the pesto.
And I was right. Delicious, chunky and strong flavored pesto. Depending on which cheese you use the taste will be milder or possibly even stronger. Let your imagination run wild! Ofcourse you can also pair this with basil instead of rocket, making it a little sweeter. I am anxiously waiting for my bagels to be baked (in the oven as we speak) so I can spread some of this green deliciousness on them!
Goatcheese rocket pesto
- 50 gr rocket (arugula)
- 25 gr pinenuts or to taste
- 75 gr hard strong goatcheese (I used Corleggy Creeny Sheep cheese)
- juice of 1 lemon
Put rocket, pinenuts, and cheese together in a foodprocessor en pulse until you have a coarse puree. While the machine is turning add oliveoil in a slow stream until the pesto has the consistency you like. Bring to taste with lemonjuice, seasalt and pepper.
Recipe by Simone van den berg