Rocket Pesto

Rocket is a source of Vitamin C, folate and beta carotene.  It is also a source of calcium and potassium.  The slightly bitter flavour of rocket is an indicator of its valuable antioxidant content.  But if a bag of rocket is hard to use up in salads, sandwiches, pastas and pizzas, try making rocket pesto.  This works well as a dip on its own or spread on sourdough bread with sliced tomatoes.  You can also stir it into yogurt and serve with grilled lamb or chicken.  If you leave the cheese out, it freezes well for winter enjoyment!

1/3 cup pine nuts (you can also use almonds, unsalted roasted cashews or walnuts)
1 garlic clove, peeled
100g rocket leaves, trimmed
1/4 cup extra virgin olive oil
1/4 cup finely grated parmesan
squeeze of lemon juice
salt and ground pepper to taste

1. Place cashews and garlic in the bowl of a food processor.  process until coarsely chopped.
2.  Add rocket and lemon juice. Process drizzling the oil through the feed tube until the mixture is smooth.
3. Stir in parmesan and season with salt and pepper.