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60–80g/2¼–3oz rocket leaves

1 clove garlic, crushed

50g/2oz finely grated Parmesan cheese

50g/2oz pine nuts

150–200ml/7fl oz extra virgin olive oil

Sea salt and freshly ground black pepper to taste

Makes 250ml/8fl oz

Put the rocket, garlic, Parmesan and pine nuts in a food processor with about a quarter of the olive oil. Whizz to a coarse purée. With the motor still running, drizzle in the remaining olive oil until the desired consistency is reached. Season – Parmesan varies in saltiness so it is important to taste the pesto before seasoning. Transfer to an airtight container and cover with a thin layer of oil. Seal and refrigerate for up to 2 weeks.