Pesto Buckwheat Risotto With Asparagus And Rocket

Ingredients: (Serves 2)

For the pesto: This will make way more than you need but it freezes very well)
Big bunch of parsely
1.5 cups of hazelnuts
1 clove of garlic
1 cup of olive oïl
Juice of half a lemon
Pinch of sea salt

1 cup of buckwheat (preferably soaked for a few hours)
Big handful of rocket
1 courgette
Small bunch of asparagus


Blend all the pesto ingredients for a minute or two until nearly smooth. At the same time, bring a pan of water to the boil, then add in your buckwheat and cook for 10-15 minutes (or until soft).
While the buckwheat cooks, slice the courgette and sautée it in a little olive oïl until just turning golden brown, then cut the asparagus into pieces and steam for 2 minutes (so they still have a bit of bite).
When everything is cooked, stir the pesto, courgette, asparagus and pesto together then serve on a plate of rocket.

Made by, Serena from The Herb Diaries @