The pesto is delicious stirred through pasta or served with poultry, fish or sausages. Store the pesto, covered with a thin layer of olive oil in an airtight container, in the refrigerator for 3–4 days.
2 garlic cloves, crushed
50 g (1¾ oz/⅓ cup) roasted skinned hazelnuts
150 g (5½ oz/1 bunch) rocket (arugula), stems removed
50 g (1¾ oz/½ cup) roughly grated pecorino pepato cheese
1 teaspoon grated lemon zest
1½ tablespoons lemon juice
150 ml (5 fl oz) olive oil
1. Put the garlic and hazelnuts in a small processor fitted with the metal blade and whizz for 10 seconds, or until roughly chopped. Add half the rocket, the pecorino pepato, lemon zest and lemon juice and whizz for 10 seconds.
2. Scrape down the side of the bowl and add the remaining rocket. Whizz in 2second bursts until evenly chopped, but not fine. Don't worry if the rocket doesn't break down at this stage. With the motor running, gradually add the olive oil. Whizz until combined but not completely smooth, as a little texture is desirable.