- 35 rocket leaves.
- 50 g of Salers.
- Olive oil at will.
- 2 cloves of garlic.
. To enhance
- some nettle leaves.
- some spinach leaves.
- a few leaves of sorrel.
Saute half the rocket (possibly with nettles) with a clove of garlic in olive oil .
In a blender. , put the cooked arugula and raw (other spinach and sorrel if available), the second clove of garlic, mix by adding salers and olive oil until the desired consistency .
Store cool in a jar, taking care to cover the preparation of a drizzle of olive oil .
Serve with fresh pasta as Traditional pesto .
Notes: spinach, sorrel and nettles help to soften the powerful taste of arugula.