Rocket (or arugula if you’re following an American recipe) is one of my favourite leaves. It’s sharp, peppery leaves are the perfect foil for a simple parmesan, rocket and balsamic side salad to pretty much any barbecue dish. It’s also easy to grow from seed yourself if you’re a fan – even in a windowbox.
But today I want to suggest something you might try – a new twist on pesto in which you simply replace the basil with rocket, giving a peppery hit that’s perfect drizzled over chicken or fish, or over a summer salad. Here’s how:
50g pine nuts
150ml olive oil
1 garlic clove
Toast the pine nuts, put everything in a blender and whizz to a paste then season to taste.