Making pesto is a wonderful way to use some of your homegrown herbs and greens – it doesn’t always need to be basil… our recipe throws in some spinach and parsley too (and you could always swap spinach for some kale or chard)
Ingredients:
2 handful spinach leaves (stalks removed)
1 handful parsley
1 handful basil
1 clove garlic, crushed
1-2 tbsp grated parmesan
1 tbsp mixed chopped nuts
Pinch sea salt
Juice of half a lemon
A good glug of olive oil
Method:
Just whizz it all up in a blender until it reaches a pesto-like consistency
Check you’re happy with the seasoning and add a pinch more salt if needed
Top Tips:
If you find it is too runny, you can thicken it up with extra parmesan cheese or nuts.
You can swap around the greens quite easily – more basil and less parsley, for example. It doesn’t really matter as it will all be yummy.
If it comes up too thick, loosen with a little extra olive oil (but not too much as it can be overpowering), a squeeze more of lemon juice or some water
