Toast the pine nuts in a dry frying pan over a medium heat until golden. Watch very carefully as they will burn in seconds.
Tip into a food processor with the rocket, spinach, garlic and Parmesan. Add the juice of ½ lemon and the olive oil and blitz to a chunky paste. You don’t necessarily want a smooth consistency.
Taste and adjust the seasoning and add more lemon juice if necessary. Use with pasta or gnocchi.