Rocket (Arugula) Pesto

Serves 4, more or less (make extra, but watch the garlic)

‘Rocket’ is British English for the Italian “Rucola”. In America, we call it “Arugula”. If you can’t find Arugula, even at an Italian market, substitute fresh Basil leaves and Pine Nuts to make a traditional Pesto.

100g/4oz rocket leaves (rucola or arugula), plus a few leaves for garnish

60g/2+oz hazelnuts, skinned, chopped and lightly toasted (get them already skinned)

2-3 cloves garlic, roughly chopped

60g/2+oz Parmigiana Reggiano or Pecorino Romano cheese

125ml/½ cup extra virgin olive oil

Black pepper

  1. Combine all ingredients except the oil in a food processor and process to a paste.
  2. Trickle in the olive oil and pulse the processor until the mixture is creamy.

If you are not using it immediately, put in a screw-top jar, cover with a thin layer of oil, cover and store in the refrigerator, where it will last up to a week.

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