Wash the rocket, dry in a salad spinner and chop into fine strips. Wash the tomato. cut out stem and chop very finely. Grate the parmesan and combine all ingredients so far, then add olive oil and season with salt and pepper to taste. Peel the parsnips and slice very finely – a mandolin is very useful here. Heat plenty of cooking oil in a pan, fry the thin parsnip slices in the oil and drain on kitchen paper. Salt the parsnip crisps and serve with pesto.