It’s important to start off with very fresh rocket. If buying rocket in a bag, check the best before date.
¼ cup extra virgin olive oil ½ cup pine nuts Sea salt 80g (2 cups tightly packed) baby rocket leaves Flaky sea salt 1 clove garlic, peeled and crushed ⅓ cup grated parmesan 1 Tbsp lemon juice
1 Put slightly less than 1 tablespoon of the measured oil in a small frying pan (skillet) set over medium heat. Add pine nuts when oil is hot and cook until lightly golden, stirring continuously. Transfer to a plate lined with paper towels using a slotted spoon. Sprinkle pine nuts with sea salt. Cool.
2 Put pine nuts, rocket, a few good pinches of sea salt and garlic in the bowl of a food processor and process to a purée. Add parmesan cheese, process for 20 seconds to combine, then with machine running, pour in the rest of the oil through the feed tube.
3 Transfer rocket pesto to a bowl and add a little lemon juice to sharpen. Cover the surface of the pesto with plastic wrap and refrigerate until required. The pesto will keep for 2-3 days.
Rocket pesto has a nice peppery bite which brings flavour to burgers, sandwiches, melts, toasties and the like. It’s also delicious with slow-roast tomatoes, on top of bruschetta or toast, or alongside a traybake of vegetables. You can swirl it through pasta or smear it on top of a pizza. Try a dollop alongside pan-fried fish, baked fish such as salmon or shellfish like scallops, or add a spoonful to a vinaigrette and toss with warm steamed potatoes.