Big news: I'm in possession of a brand new, shiny Canon Eos 77 DSLR camera (that I have no idea how to use). This marks the end of an era of phone photography so to celebrate, I'm giving the trusty iPhone one last job having created this rocket pesto, butternut squash and goats cheese dish.
This recipe is the result of discovering a big bag of rocket that needed using up asap and there was no better way than to turn it into a delicious pesto.
The quantities aren't exact but the recipe is flexible with no need to measure anything.

Ingredients (feeds 2)
For the pesto:
2 large handfuls of rocket
1 handful of cashews
100ml of rapeseed or good quality olive oil
Zest and juice of half a lemon
1 clove of garlic
A pinch of sea salt

For the salad
1 medium butternut squash, peeled and chopped into cubes
Rapeseed oil
Sea salt and black pepper to season
A pack of purple sprouting broccoli
Liberal amounts of goats cheese to sprinkle on top

Method:
Preheat the oven to 180 degrees C. Drizzle the butternut squash cubes with some rapeseed oil and season with a pinch of salt and pepper.
Roast until fully cooked (30 minutes approximately).
To make the pesto, put all of the ingredients in a blender or food processor and pulse until roughly combined. Don't overprocess it since it should be a chunky consistency not a puree.
Blanch or steam the broccoli.
To assemble, put the butternut squash and broccoli on a plate. Top with chunks of goats cheese and drizzle over some rocket pesto.