Rocket Leaf Pesto

Serves: 2. Prep: 10 mins.

INGREDIENTS:

• 40g rocket leaves
• 10g basil leaves
• 25g Parmesan (or vegetarian alterative) – grated
• 25g pine nuts
• 75ml olive oil
• 3 tsp lemon juice
• 1 garlic clove (roughly chopped) or 1 tsp garlic paste
• pinch of salt plus black pepper

METHOD:

• Put all the ingredients in a blender
• Blend until smooth. You may need to push the mixture down with a spatula and blend again until the right consistency is reached
• Transfer the pesto to a lidded container or bowl and drizzle a little oil on top to prevent discolouration
• Keep in the fridge and use within three days; alternatively freeze