Park's Edge Rocket Pesto

|A bright and flavourful pesto for salad by Park's Edge Bar and Kitchen based in Herne Hill|rocket|50g wild rocket½ lemon juice and zest1 garlic clove125 ml extra virgin olive oilPinch of sea saltPinch of celery saltPinch of chilli flakes25g pine nuts25g parmesan / Grano Padano (finely grated)Pinch of black pepper|Step 1: Quickly and gently toast (and toss) the pine nuts in a hot dry non-stick pan.Step 2: Pour the garlic salts pine nuts chilli flakes and lemon juice into a small food processing jug and pulse until the nuts are roughly chopped and well mixed. You still want some bite so dont pulse too much!Step 3: Add the rocket olive oil a touch of grated lemon zest and pulse until the texture is finer and the rocket has pulsed to a nice consistency.Step 4: Stir through the parmesan and season with black pepper to taste.||4|Park's Edge Bar and Kitchen