Late summer tomato salad with rocket and walnut pesto
( SERVES 4 )

NZ Woman's Weekly 29/4/2007

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1 cup rocket leaves 4 large ripe tomatoes, cut into wedges 1 punnet red or yellow cherry tomatoes Salt and freshly ground black pepper Rocket and walnut pesto (recipe follows), to serve 1. Arrange rocket

Salad

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1 cup	Rocket leaves
4	Tomatoes, large ripe, cut into wedges
1 punnet	Cherry tomatoes, red or yellow
1	Salt & freshly ground pepper, to season

Pesto

1 cup	Rocket leaves, firmly packed
2 cloves	Garlic, chopped
2 tbsp	Walnut pieces, toasted
2 tbsp	Parmesan cheese, grated
¼ cup	Extra virgin olive oil
1 to taste	Salt & freshly ground pepper

Directions

Salad

Arrange rocket leaves in a large salad bowl. Scatter with tomatoes and season with salt and pepper.
Top with small dollops of rocket and walnut pesto to serve.

Pesto

Place rocket and garlic in the bowl of a food processor and pulse to chop. Add walnuts and parmesan and pulse to combine.
With the motor running, add oil through the feed tube of the food procecssor in a steady stream until amalgamated. Season with salt and pepper to taste.
Use pesto as a dip or as a salad dressing. Makes 1 cup.

Wine Match

This dish is best matched with
Sauvignon Blanc

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