HHDD#23 - It's Pesto!

I'm very fond of Hay Hay it's Donna Hay, and usually try not to miss any round. It's a food event I keep close to the heart. When Joey from the ever wonderful 80 Breakfasts chose Pesto, I was delighted with the theme: easy, and with so many open possibilities! Coincidentally, one year ago from this day I was making Minted Walnut Pesto after having tried a Cilantro Almond Pesto. So what now? Rocket! Although rocket is not very usual, it has to be my favourite green for pesto.

I've used Donna's recipe Joey has provided, replacing the basil with the rocket, and omitting the lemon zest. Because it's cold in Lisbon, and comfort foods are in season, I've served my rocket pesto as a topping to a bowl of White Bean Soup, recipe courtesy of - the one and only, the lady herself - Donna Hay! ;)



Rough Chop Rocket Pesto*
Slightly adapted from Donna Hay Magazine, issue 35, p. 104

1 cup roughly chopped rocket
2 Tbsp roughly chopped toasted pine nuts
1 clove garlic, crushed
1/4 cup finely grated Parmesan cheese
Sea salt and freshly cracked black pepper
3/4 cup olive oil (I like virgin extra with mild flavours for this recipe)

Place the basil, pine nuts, garlic, Parmesan, salt, pepper, and oil in a bowl and stir to combine. Makes one cup.



White Bean Soup
Adapted from Donna Hay Magazine, issue 33, p. 104

2 Tbsp olive oil
1 onion, finely chopped
1 stalk of celery, sliced
2 cloves garlic, crushed
450 grs cannellini beans, re-hydrated
4 cups (1 litre) chicken stock
salt and pepper to taste

Dried cannellini beans must be soaked in water for at least 4 hours (best overnight). You'll need about 175 grs of dried beans.

Heat a large soup pot on medium heat. Add the oil, onion, garlic and celery, and stir about 2-3 minutes or until they are translucent. Add the beans and stock, and bring to a boil, stirring to ensure the beans don’t stick to the bottom. Reduce the heat, cover and let cook for about 1 hour, or until the beans are very soft. Stir the soup occasionally during this time.

Blend the soup. If you have one, use a hand blender. Otherwise, a food processor or standing blender will work too. Puree the soup until it is smooth. Season to taste. Continue to cook, uncovered, until thick. Serves 4.

Serve soup topped with a tsp or two of rocket pesto.

* Original recipe is topped with chorizo.

Hay Hay Its Donna Day is a food event created by Barbara from WinosandFoodies and now taken under the wing of Bron Marshall.