Trying this at home? Serve drizzled over salads, dish up dollops on pasta or bake it into bread for delicious fragrant rolls.
100g wild rocket
30g baby spinach
40g cup toasted flaked almonds
3 garlic cloves, finely minced
150ml cup olive oil
Handful of finely grated parmesan cheese
Maldon salt to taste
Blanch rocket and baby spinach for 10 seconds then refresh in iced water to make sure the pesto retains it lively green colour.
Start with grinding the garlic to a paste using a pestle and mortar. Add rocket and spinach, followed by small doses of olive oil – all the while continuing to grind the mixture. Add almonds before transferring to a bowl, and adding the Parmesan cheese and Maldon salt to taste.