Toast pine nuts over a low heat until lightly brown
Wash mizuna leaves (rocket can also be used). Smash and peel garlic clove. Chop Parmesan cheese into rough squares of 2cm .
Place all ingredients in the food processor or blender. Add olive oil and lemon juice.
Blend at medium speed for 40 seconds. Add more Parmesan if you want a chunkier consistency or more olive oil if you want it wetter. Taste and adjust with salt and pepper.
Pour into a jar and store in the fridge for up to a week. Use on cooked pasta as a stir in sauce, fish or meat as a topping. Bon Appetito!
- 100g mizuna or rocket leaves washed and trimmed
- 80g Parmesan cheese, chopped roughly
- 1 tsp salt
- 1 tblsp lemon juice
- 1 garlic clove
- Pepper to taste
- 100g pine nuts
- 150ml olive oil
- 1 food processor