Rocket and sun-dried tomato pesto

• By Nick Camilleri Preziosi and Alex Mattei

You will need:

50g of grated Parmesan, 30g of toasted pine nuts, 50ml of good extra virgin olive oil, 10 sun-dried cherry tomatoes (or five large sun-dried tomatoes), a handful of rocket, salt, pepper.

Blend all the ingredients together and store the pesto, with the surface covered in a fine layer of olive oil, in an air-tight container in the refrigerator. It will keep for up to a week.