Hand-made pesto with watercress

Ingredients      300-400g/10½-14oz dried pasta (enough for 4) a handful pine kernels, plus extra to serve 3 garlic cloves sea salt, to taste a good handful fresh basil leaves a bunch watercress leaves a handful grated parmesan, plus extra to serve olive oil 2 large handfuls rocket leaves Preparation method      Put the pasta on to cook in a pan of deep, heavily salted, boiling water. Toast the pine nuts in a frying pan – keep a close eye on them and keep moving them around the pan until they are pale golden-brown. Peel the garlic and crush it with a large pinch of sea salt using a pestle and mortar. Add the basil leaves and continue crushing with the pestle. Strip the watercress leaves from their stems and add to the basil, continuing to crush until you have a bright green purée. Add the toasted pine kernels, crush, then add the grated parmesan. Slowly mix in enough olive oil to give a good thick-ish sauce. When the pasta is cooked (about 9 minutes depending of the variety), drain lightly and tip back into the empty pan. Add the pesto and the rocket leaves, then toss gently to mix. Serve with extra parmesan and toasted pine kernels if you wish.