On a medium heat, toast the pine nuts in a frying pan until they turn golden brown in colour (about 5mins).

Grate the Parmesan cheese.

Chop or crush the garlic clove.

Wash the basil and tear the leaves from the stems.

Add the basil leaves, rocket (arugula), garlic, pine nuts, Parmesan cheese and plenty of salt and pepper to the food processor.

Turn on the food processor and drizzle the olive oil through the hole in the top until the pesto is the right consistency

Serve over pasta, or with meat/fish/salad etc