With the warm weather, we have been attacked by the green fingered bug and have been busy planting lots of lovely herbs. However, aside from the odd pinch here and there what do you do with the rest? The answer to this, and many other questions in life, is: pesto.
This is a really versatile recipe as you can use whatever herbs you like to create different flavours. You can even use other greenery, such as carrot tops which will bring you to a new level of waste reduction! It is the simplest thing to make ever, so what are you waiting for?
- 2 cups of herbs – choose basil, flat-leaf or parsley, mint, chives, dill on their own or mixed!
- 2/3 cup extra-virgin olive oil
- 2 cloves garlic
- 1/2 cup freshly grated parmesan
- 1/4 cup cashew nuts
- Salt and freshly ground black pepper
Blend the herbs, oil, garlic and parmesan together in a food processor. Then add the cashew nuts, but just pulse so they are little chopped and you have a nice texture to your pesto. Season your pesto to your taste. And eh, that's it!
Now all you have to do is decide how you're going to eat the pesto - with pasta, bread, or a spoon?