Sometimes you forget how nice the simple things are, like a jammy or a bowl of lentil soup made with a big fat ham hock.

Well, for me, that’s the category that this leek and rocket pesto falls into.

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It may not be a dish that conjures up childhood memories but it is so simple and tasty that you’ve got to give it a try.


East Lothian leeks and rocket pesto

50g of grated parmesan

50g of pine kernels

150g of fresh wild rocket

2 cloves of garlic

1 teaspoon of lemon juice

9 tablespoons of extra virgin olive oil

Blanched leeks

Sea salt and white pepper


1 Blend the lemon, oil and nuts together

2 Add the garlic and cheese and blend again

3 Finish off by blending in the rocket, salt and pepper then drizzle over the heated blanched leeks. It’s great as a starter or a veggie side dish.