I make Homemade Pesto on a regular basis. It takes minutes to make and tastes a million times better than the ones you buy in stores.
The original and well-known pesto is basil but this is not always readily available and to be honest, I mix in all types of greens to mine.
I’ve used rocket, coriander, parsley, spinach, wild garlic, carrot tops, nettles and of course basil.
I would advise you to play around with the greens and figure out which ones you like best.
This is great to have in your fridge and perfect with salads, eggs, pasta, fish, chicken or even on a cracker with some cheese.
- 110g fresh green leaves
- 200ml extra virgin olive oil ( you can add more if you wish at the end)
- 25g pine nuts or cashews
- 1 cloves garlic, peeled and crushed (don’t add if using wild garlic leaves)
- 50g freshly grated Parmesan cheese (Parmigiana Reggiano is best)
- Pinch Sea salt to taste
- Whizz the greens with olive oil, nuts, sea salt and garlic in a food processor.
- Remove to a bowl and fold in the finely grated Parmesan cheese. Taste and season.
Pesto keeps for weeks, covered with a layer of olive oil in a jar in the fridge.