PREPARATION 15 minutes COOKING — TOTAL TIME 15 minutes

Ingredients for 300gr pesto:

90 gr rocket

90 gr Parmigiano

1 garlic clove

40 gr pine nuts

190 ml olive oil

1/4 tsp salt

Method

1.Using a blender, grind the garlic, salt and pine nuts until they have broken down. Add the rocket and blend again until the leaves have turned to a rough paste. Finally add the cheese. Once you are happy with the texture add the oil and mix well. Enjoy on your freshly cooked pasta or salad!

Notes:

• You can keep refrigerated for up to 5 days

• Pour into ice cubes and freeze so you have ready portions