Pesto & parmesan rocket salad

Ingredients

THE PESTO

• 30g basil
• 2 tbsp pine nuts
• 1 tsp white miso or 2-3 tbsp grated parmesan
• 1 small clove garlic
• Hefty pinch of salt
• 6-8 tbsp olive oil
• Pepper
• 1 tbsp lemon juice

THE REST

• 1 tbsp toasted pine nuts
• Shaved parmesan
• 2 handfuls rocket
• Balsamic to top

Method

1. In a pestle and mortar, mash your basil until the oils are released, and it’s wilted - if you don’t have a pestle and mortar, just add everything to a blender, it’ll taste exactly the same.
2. Add your garlic and salt, then mash with your pestle and mortar until a paste is formed.
3. Add your pine nuts, mashing again until you have a smooth paste, but leaving some chunks of pine nuts for texture.
4. Add your olive oil and miso/ grated parmesan and mix well until you have a smooth pesto, then season to taste and add a squeeze of lemon juice.
5. Once you’re happy with your pesto, add your rocket to a large salad bowl, then add 2-3 tbsp of your pesto and massage with your hands.
6. Top with balsamic, shaved parmesan, more pine nuts, salt and pepper, and serve as a side salad to pizza or pasta.