Pesto

A ‘no fuss’ recipe, using a pestle and mortar and whatever herbs you have on hand. We have lots of parsley in our garden, so we we use it regularly for this pesto and it’s really great, even though parsley might not be the first herb that comes to mind when thinking of pesto.

Timing – 10 min prep

Ingredients

1 large handful of fresh herbs
1 small handful of nuts, seeds or pine nuts
1 splash of olive oil
1 good squeeze of lemon juice
1 pinch of salt

Method

Finely chop the herbs with a knife.
Grind everything with a pestle and mortar until you have a nice consistency.

Store in the fridge. Keeps for a few days.

Makes about 1 cup.

Add in: You can go crazy here! Olives, red pepper, chilli, nutritional yeast for that cheezy taste. The list is endless, experiment and have some fun.