Plot to Plate - Leafy Herb Pesto
If you have a glut of leafy greens and fresh herbs or are clearing space for new crops, then this quick and simple pesto recipe is full of freshness and can really pack a punch. Rocket, spinach, basil, nasturtium and sorrel all work really well but any leafy greens make great pesto and each different leaf will create a different flavour. Don’t be afraid to mix and match.
Perfect on pasta, and great as a dip or sandwich spread. This pesto will keep in the fridge for 7-10 days or in your freezer for up to 3 months.
Wash and gently dry two large handful of leaves and add to a food processor or pop in a bowl for hand blending.
Add a handful of nuts or seeds. Pine nuts, sunflower seeds, macadamias and walnuts all work well. Use whatever you have in your cupboards!
Add a peeled clove of garlic, a big splash of lemon juice and a few glugs of olive oil.
Whiz up in the blender and then keep adding any combination of ingredients to get to your preferred taste, texture and consistency.
Blend in a handful of grated parmesan or vegan hard cheese.
Taste, adjust and serve.
This pesto is amazing stirred into pasta and served with some crumbly feta or roasted tomatoes. Enjoy!
