Rocket and walnut pesto
Put the chopped rocket, the freshly grated Parmesan cheese, the toasted walnuts and the crushed cloves of garlic into a food processor. Whizz up, then add the extra-virgin olive oil in a steady stream, along with a good pinch of the salt. Taste, and add more salt if necessary, then pour in to a jar and cover with ½cm (¼in) of the olive oil. Cover and put in the fridge, where it will keep for a couple of weeks.
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