This is a throw-together pesto using up leftover herbs; substitute with any of your favourites. Rocket leaves add a great peppery finish while also helping the pesto go further.
2 cloves garlic
100 grams pine nuts
2 cups basil leaves
1½ cups rocket leaves
½ cup fresh parsley leaves
100ml olive oil
juice ½ a lemon
100 grams parmesan, finely grated
sea salt and cracked pepper
250 grams pappardelle pasta
finely grated parmesan and pea shoots, to serve (optional)
Pesto: Place garlic and pine nuts in a food processor and process until coarsely chopped. Add the herbs and blitz until almost smooth. Stir through the olive oil, lemon juice and parmesan. Season to taste.
Cook the pasta in a large saucepan of salted, boiling water until al dente. Drain and reserve ⅓ cup pasta water.
To serve: Stir pesto and cooking water through pasta and serve with finely grated parmesan and pea shoots.