From Jamie magazine... Serves 4
Pop the courgette in a colander with a splash of oil and a pinch of salt. Toss, then set aside over a bowl to drain for 10 minutes. For the pesto, pulse the almonds and garlic in a food processor. Add the basil, parmesan, lemon juice and most of the rocket, saving some to serve, and pulse to form a paste. Slowly add the oil and pulse again until smooth. Season and toss the pesto through the courgette. Scatter over the saved rocket and serve.