During the summer I had a glut of rocket leaves several times, and used them to make a quick pesto. After the plants responded to successive chops and cooler conditions, they produce coarser and hotter leaves which are not as pleasant to eat in a salad. However they work nicely in this pesto recipe.
3 handfuls rocket leaves
3-5 sprigs aromatic basil
75g pine nuts
75g grated parmesan cheese
Good pinch of sea salt
75ml lightly flavoured olive oil
Toast the pine nuts in a pre-heated hot oven (200 C, or 180 fan) for 4 minutes, keeping a close eye on them, until golden. Whip them and quickly remove from the tray to stop them browning and burning. In a food processor (or by hand, if you don't have one) whiz all the ingredients. Taste, and adjust seasoning as required. I don't add pepper to this, as these leaves are so peppery.
Incorporate into freshly boiled pasta, or smear on a sheet of rolled puff pastry, top with tomatoes, pancetta, and chillies, and bake at 200 C (180 fan oven) for 20 minutes, for a quick supper.
Blend in a food processor