Name: How to cook a rocket pesto
Ingredients: 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

STEPS
INGREDIENTS
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

How to cook a rocket pesto

Have too much rocket leaves or mizuna and don't know what to do with them? Make a rocket pesto you can use as a delicious sauce for pasta, meat, fish or as a dip!