Remove the largest stalks from the rocket, wash it thoroughly and dry it, then chop it coarsely with a knife. Put it in the blender with the grated pecorino cheese, peeled garlic, hazelnuts, olive oil, salt and pepper. Blend everything until you obtain a creamy sauce; if you think it seems a bit dry, add another “drizzle” of extra virgin olive oil. Spread it generously on the toasted slices of bread.

This rocket pesto is also delicious with boiled meat or fish, as well as to use as a pasta sauce.