Any greens pesto

• 60g rocket (or swap for kale, spinach, cavolo nero – whatever green leafy you can get)
• 50g of either pine nuts, cashews or flaked almonds
• 50g Parmesan, grated – you can sub this for nutritional yeast flakes for vegan version or leave out
• 1 clove crushed garlic
• 100ml cold pressed extra virgin olive oil
• Squeeze of fresh lemon juice
• Pinch mineral-rich salt
• Pinch black pepper

Toast the nuts you are using in a pan for 5 minutes. Remove and let cool.

Then add all of the ingredients, except the olive oil to a food processor. Pulse to break down the ingredients for a minute or so and then GRADUALLY add the olive oil until you get a nice blended texture.

Use mixed through piping hot fettuccini and burrata as pictured, or straight up with pasta, as a delicious side for meat/fish, mixed through roasted vegetables and topped with grilled halloumi, or with scrambled eggs on sourdough for a flavoursome brunch. The uses are myriad and delicious!

Store in a container with lid in the fridge with enough olive oil to cover. Should be good for up to 2 weeks.