- Serves: 6
- Prep Time: 10 minutes
- Effort: easy
- 300 g rocket
- 50 g pine kernels
- 100 g parmesan, grated
- 150 ml extra virgin olive oil
- black pepper
- 100 g sun-blushed tomatoes, finely chopped
1. Place the rocket leaves, pine kernels, grated Parmesan cheese, extra virgin olive oil and salt and pepper into a blender and whiz until the mixture becomes a coarse paste.
2. Stir in the sun-blushed tomatoes and store in an airtight jar in a cool place until ready to serve.
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