A JAR of rocket pesto in the fridge and you've got the makings of fresh, delicious, quick and easy after-work dinners. What's even better is if you've got roasted cherry tomatoes, pre done and stowed away in the fridge ready to be zapped in the microwave and, with the pesto, stirred through store bought pasta.
What's even better than that is when the produce can be picked from your own garden. Yes, sir-ee.
Take a good couple of handfuls of rocket leaves, or basil if that's your preference, and run them through a blender with a couple of tablespoons of olive oil - a light version is lovely - salt, pepper, a shake of capers and the juice of a small lemon. Add about half a cup of parmesan cheese and the same of lightly toasted almonds, or pine nuts if using basil.
The capers give the pesto a little zing as does the lemon juice. The extra magic of the lemon juice is it helps the pesto keep its brilliant green colour.