Fresh spring rocket pesto is easy to make and delicious as a sauce for pasta, or a dressing for potatoes or salads. It will keep in a jar for 3 to 5 days in the fridge and if you cover with oil it will stay fresh for up to 2 weeks!

Spring Rocket Pesto - (Vegetarian)

Ingredients:
2 big handfuls / 50g rocket
1 handful / 30g pine nuts or walnuts
1-2 cloves garlic
2 tablespoons extra virgin olive oil
Juice of ½ to 1 lemon
1 handful / 30g parmesan cheese, finely grated
Salt and freshly ground pepper to season

Method

1. - Use a food processor or a pestle and mortar to crush the rocket, garlic and nuts into a paste.

2. - Place in a bowl and mix in the oil, lemon juice and cheese.

3. - Season to taste.

Spring Rocket Pesto - (Vegan)

Ingredients:
2 big handfuls / 50g rocket
30g walnuts
1 small clove garlic
1 teaspoon grated lemon zest
2 tablespoons cold water or lemon juice
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to season

Method

1. - Use a food processor or a pestle and mortar to crush the rocket, garlic and nuts into a paste.

2. - Place in a bowl and mix in the water, oil and lemon zest, adding a little more water or lemon juice if the pesto is too thick.

3. - Season to taste.