Ingredients

Rocket Pesto

• 150g grated Parmesan
• 50g toasted pine nuts
• 75g rocket leaves
• 1 tbsp. mint leaves
• 2 garlic cloves, crushed
• 1 pinch Maldon salt
• 120ml extra virgin olive oil

Method

1. Place the pine nuts, rocket leaves, mint, garlic, and salt in a food processor and blend briefly to puree. Gradually pour in the olive oil while the motor is running until you have a thick paste. Add the parmesan and blend briefly. Place in a well-sealed jar in the refrigerator for 1 month, once upon use within two weeks.