Rocket and walnut sauce
INGREDIENTS
1 cup walnuts
2 cups firmly packed rocket leaves
1 cup firmly packed mint leaves
1 cup fresh, soft breadcrumbs
2 cloves garlic, crushed
zest and juice of 1 lemon
3⁄4 cup walnut or olive oil
sea salt and freshly ground black pepper
METHOD
Preheat the oven to 180°C. Toast the walnuts until golden and rub in a clean tea towel to remove any loose skin.
Place the rocket, mint, breadcrumbs, walnuts, garlic and lemon zest into a food processor. Blend to a smooth paste then drizzle in the lemon juice and walnut oil. Season to taste.
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