May’s veg box star ROCKET

Anyone who’s grown rocket will know its name is apt – when in season, it’s abundant, so this recipe can easily be doubled if you have a glut

Rocket pesto

MAKES 1 small jar (about 325g) PREP 5 mins COOK 3 mins EASY V

45g walnuts

90g rocket

45g parmesan or vegetarian alternative

1 garlic clove

150ml olive oil, plus

1 tbsp

1 lemon, zested and juiced

1 Toast the walnuts in a dry frying pan over a medium heat for 2-3 mins until lightly golden. Leave to cool for a few minutes, then put in a food processor or pestle and mortar with the rocket, parmesan, garlic, 150ml olive oil and the lemon zest and juice. Season well.

2 Blitz or pound to a rough paste, then transfer to a clean jar and top with the extra 1 tbsp oil. Will keep in the fridge for up to five days. Enjoy stirred through pasta, or see bbcgoodfood.com for plenty of recipes using pesto.

GOOD TO KNOW gluten free PER SERVING 90 kcals • fat 9g • saturates 2g • carbs 0.1g • sugars 0.1g • •ibre 0.2g • protein 1g • salt 0.04g