Rocket & walnut pesto crostini from Polpo: A Venetian Cookbook (of Sorts) (page 34) by Russell Norman

  • French sticks
  • garlic
  • Show all ingredients...
  • Serves : makes 20

  • EYB Comments

    Can substitute bread of your choice for French sticks.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bread of your choice for French sticks.

  • joneshayley on February 10, 2020

    Made this as part of a mezze spread and it was lovely.

  • sosayi on April 12, 2018

    My pesto turned out a bit flat-tasting, so I added a bit of lemon zest and it really brightened it up. I didn't find it too bitter at all, though. With a whole wheat pasta, I also loved the leftovers for a quick lunch. I'd definitely make it again. Half a recipe was plenty for crostini and for leftovers, fyi.

  • lilham on August 07, 2015

    A rather bitter pesto. Not unexpected given the rocket and walnuts. I served it with sourdough bread and pitta, and it worked better with the pitta. The children found them too bitter, but Mr Lilham and I liked it. It made a lot of pesto and I used the leftover for pesto pasta. This really didn't go well with pasta. I don't think I'll make this again.

  • L.Nightshade on April 27, 2015

    I just made a few crostini with the rocket pesto left from making the beet dish. They looked rather dull, color-wise, and I was making a few caprese stacks also, so I stuck a few stacks (without the basil) onto the crostini. You really had to take them off to eat them, but the colors looked nice.

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