You can eat this however you like – either in pasta, as a dip or spread on some bread.
30g pine nuts
40g rocket (one pack)
1 garlic clove
40g grated vegetarian parmesan
Salt and pepper
Extra virgin olive oil
Toast the pine nuts in a pan (without any oil). Keep an eye on them as they can easily burn. Once they are a light golden brown colour, put them in a blender with the rocket, garlic clove, a dash of olive oil, salt and plenty of black pepper.
Pop into a bowl and stir in the parmesan.