What you need:

By now you may know I’m a passionate pesto lover! Basil, rocket, spinach – anything green with nuts, olive oil and garlic, parmesan cheese and freshly cracked black pepper and I’m there! Hope you like this one – we love it! I’ve made many rocket and walnut pesto’s in my time, here’s my latest favourite.

• 40g or so of fresh, organic rocket, chopped
• 60g freshly grated organic parmesan cheese
• 60g toasted walnuts (I do mine in a dry pan on the stove)
• 1 full large garlic clove, finely chopped
• 90-125ml extra virgin organic olive oil (don’t be shy – use as much as you wish)
• 25ml water (distilled)
• ¼ teaspoon of Himalayan pink salt
• A generous crack or three of black organic peppercorns


What you do with this:

• Place all your ingredients in a blender, Thermomix, food processor or whatever you would use to get this to a delightful paste consistency – the one you like – ultra smooth or a little crunchy
• Add more water or oil to get it to the consistency you require
• Check the seasoning and add more of anything you think it needs
• This will keep for 5-6 days in the fridge if it’s well hidden….
• Makes 1– ½ cups depending on how much oil you add