INGREDIENTS
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40g rocket
40g wild garlic leaves (or additional rocket if unavailable)
80g pine nuts
110g grated hard cheese
2 garlic cloves
Sea salt (3g)
Freshly milled black pepper (12 turns)
200g olive oil
Method
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Place all the ingredients into a mini blender and pulse for 20–30 seconds until smooth but still vibrant. Transfer to a clean container and store in the fridge.