If you’re struggling for dinner inspiration tonight, why not whip up a quick 2-minute rocket pesto courtesy of The amazing Avenue Cookery School chef Richard.

What’s best about this recipe is that you can throw in any questionable looking herbs into your mixer – experiment with your flavours! Richard added a combination of parsley, coriander and rocket to his pesto, which he combined with parmesan cheese, toasted pine nuts, garlic, lemon juice and olive oil, which made the perfect quick healthy pick-me-up for a cold drizzly day.

Check out the recipe below and let us know what you make of it:

Ingredients

200g any herbs e.g. rocket, basil, coriander, parsley
50g Parmesan, finely grated
50g pine nuts
1 clove garlic, pureed
juice of 1 lemon
olive oil
salt and pepper to taste
agave syrup/sugar to taste

Method

Set your oven to 180C and roast the pine nuts for 6 minutes – keep an eye on these as they can catch very easily.
Add herbs, parmesan, half the pine nuts and garlic into a blender and blend.

Add half the lemon juice and then slowly drizzle in the olive oil until the right consistency is formed.

Season with salt and pepper and add more lemon juice to taste. When happy finally add the last of the pine nuts and pulse for 2 seconds.
Serve with pasta and a couple of shavings of parmesan and enjoy!

*** Richard’s top tip is to avoid using extra-virgin olive oil as it imparts a bitter taste on the dish – if that’s all you have in, try balancing this out with a pinch of sugar.