Jane’s rocket pesto
You can use just about any robustly flavourful leafy green to make pesto – basil is the classic, of course, or there’s cavolo nero or spinach – but Jane’s chosen rocket, partly for its fiery kick and partly because now’s the season when it’s most abundant in her garden at home.
100g pine nuts
A large handful of rocket, finely chopped
2 cloves of garlic, chopped
75g grated parmesan cheese
150ml extra-virgin olive oil
Sea salt and freshly ground black pepper
What to do:
Using either a food processor or a pestle and mortar, grind the pine nuts until no whole ones are left and then add the rocket, garlic and parmesan. Mix together, drizzling in the olive oil until the pesto is able to slide off a metal spoon. Stir into hot, freshly drained spaghetti and top with more parmesan if needed.