Preheat the oven to 180'C.
Roast the pine nuts in the oven for 6 minutes until golden brown.
Finely grate the parmesan. Finely dice the garlic. Squeeze the juice from the lemon. Remove the stalks from the rocket if necessary.
In a pestle and mortar, crush the rocket leaves with the garlic, salt and olive oil until you have a rough puree.
Stir in the parmesan cheese and then add the pine nuts. Crush the pine nuts slightly and then add the lemon juice.
Check the seasoning and serve with fresh pasta.
«This can also be made in a mini food processor. remember to stir in the parmesan just before serving..»
A delicious alternative to basil pesto made using fresh rocket leaves, pine nuts, garlic and fresh parmesan.