Rocket grows well in the garden and is an easy answer to last-minute meals – just grab a few handfuls and you’ve got dinner sorted. It works brilliantly as a delicious spread for open-faced sandwiches or as a stir-through sauce for pasta.
2 handfuls of walnuts
3 large handfuls of rocket leaves
2 cloves or handfuls of wild garlic
2 tablespoons of grated Parmesan
3 tablespoons of best quality olive oil (it makes all the difference!)
Put the leaves, garlic and olive oil in a blender and blitz. Spoon out into a bowl. Next, pulse the walnuts a couple of times so they’re finely chopped – you don’t want them powdered.
Tip them into the bowl along with the Parmesan and stir. Pesto should be spreadable and slightly runny. Enjoy as a base for a sandwich, tossed over a summer salad or stirred through tagliatelle.