Ricotta Rocket Pesto Toast

What’s the craziest pesto combo that you’ve come up with? Kind of a bit obsessed with this recipe at the moment. Using it as my dip/snack of choice. I loved the peppery taste you get from the rocket here and it’s in season (what’s new?!) 😂

Makes 350ml
For the pesto 🌱 :
100g rocket
70g almonds
180ml extra virgin olive oil
1 tbsp apple cider/ white wine vinegar
1 tbsp balsamic vinegar
1 small garlic clove, grated
Zest of half lemon and 5-6 tbsp juice
X2 pinches sugar
Salt + pepper

For the ricotta:
200g ricotta
Squeeze lemon
1 tbsp olive oil
1 garlic clove
X2 big pieces of bread (this is @pavilion ‘s sourdough)

Place all the pesto ingredients together into a blender saving a handful of the nuts aside. Blend until smooth, then add the remaining nuts and pulse blend twice to just break them up. Season with salt and pepper to taste.

Add all the ingredients for the ricotta into a bowl and season. Use a whisk to whip until smooth. About 30 seconds.

Make toast. When ready, rub the garlic clove once over each piece. I don’t like doing it more than this as it can overpower very quickly ☝🏽. Go easy, trust me!

Spoon over ricotta followed by a few spoons pesto. Add pepper, last drizzle olive oil. Serve! Pesto keeps well in the fridge for 3-4 days.