SUMMER HERB PESTO

Place a good handful each of torn parsley leaves, basil and rocket in a food processor with 4 tbsp olive oil and 1 crushed garlic clove. Whizz to a thick purée, drizzling in more oil if needed. Add 25g pine nuts and 25g finely grated pecorino cheese. Add a squeeze of lemon and season well. Blend to a thick paste but make sure you keep a little texture. Check the seasoning and store in an airtight container for up to 1 week in the fridge.

Spoon over your favourite pizza, grilled steak or chicken or stir into homemade soups.