Rocket & Walnut Pesto

This delicious pesto is so versatile - I use it stirred into pasta, mixed with mayonnaise as a salad dressing, stirred with tuna for a sandwich filling, spread on rice cakes for lunch - the possibilities are endless!

  

200g walnuts

100g rocket

250ml extra virgin olive oil

60g Parmesan

2 cloves garlic

Juice of a lemon

1.  Coarsely grate or shave the Parmesan and coarsely chop the garlic. (If you have time, roast the walnuts in a dry frying pan for five minutes, stirring occasionally. Remove from pan and allow to cool.)

 2.  Add the walnuts, rocket, Parmesan, garlic and half the olive oil to the bowl of a food processor (metal blade).

3.  Whizz, scraping down the sides, until the walnuts and rocket are finely chopped.

4.  Add the remaining olive oil and lemon juice and whizz, scraping as necessary, until you get the texture you require.

5.  Store, covered, in the fridge for up to a week.