Quick and easy, and full of flavour.
Keeps in the fridge for up to 3 days.
- Prep: 15 Minutes
- Portions: 1 Cup
Ingredients:
- 1/4 cup pine nuts, toasted
- 1 cup rocket leaves
- 1 cup fresh basil leaves
- 1/4 cup parmesan cheese, grated
- Zest and juice of 1/2 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Method:
- In a small frying pan, dry toast the pinenuts over a medium to high heat until just starting to turn golden, set aside to cool
- In a small food processor, add the rocket, basil, parmesan, lemon zest and juice, pinenuts, olive oil and a crack of salt and pepper
- Whizz everything together until combined
