For a change from the traditional basil variety, this quick and easy peppery pesto is delicious dolloped on pasta or drizzled over summer salads
Nutrition per serving
- 50g pine nuts
- 100g rocket
- 50g Parmesan (or vegetarian alternative)
- 150ml olive oil
- 1 garlic clove
Combine the pine nuts, rocket, Parmesan, olive oil and garlic clove in a blender. Season and blend to a paste. Will keep in the fridge for up to 5 days.