- 100g wild (or other) rocket leaves, washed
- 60g almond
- 60g parmesan cheese
- 125ml (or more) good olive oil
- salt and pepper to taste
If using a food processor, blitz together the rocket, cheese, almond until finely chopped. With the processor running, add the olive oil in a steady drizzle until you reach a consistency that you like.
Test for seasoning, add salt and pepper and lime, then your pesto is ready to eat!
It also freezes well in a sealed container.