Rocket pesto

Using a pestle and mortar, grind the garlic and salt until smooth. Add the pine nuts and continue until they have broken down. Add the rocket and grind again until the leaves have turned to a rough paste. Finally add the grated cheese and crush it in. Once you are happy with the texture of the pesto, add the oil and mix well. Toss through freshly cooked pasta, spread onto puff pastry before baking, or drizzle over roasted vegetables . The pesto can be stored in an airtight container in the fridge for up to 5 days.