It packs so much more flavour than store-bought pesto, plus you can control exactly what ingredients goes into your recipe – especially helpful if you have an allergen in the house.
My simple formula for creating your own pesto, from whatever you have in your pantry, means that you can whip up a homemade, healthy pesto whenever you fancy.
Perfect on pasta, but also great for marinading chicken, using as a pizza sauce base or even as a dressing on salads. Pesto is lovely with white fish and I love make a pasta bake with fresh pesto and chicken sausages, sliced up throughout.
The perfect pesto formula = 1 x leafy green + 1 x fresh herb + nuts/seeds + lemon juice + oil + garlic
Simply pick from each category and blend altogether to create your own pesto!
The fresher the ingredients the better, however most pesto creations will keep in your fridge for 4 days in a jar or airtight container.
Author:
Chef Jen
Ingredients
Leafy Greens (use a handful)
Rocket
Kale
Spinach
Watercress
Fresh Herbs (use half a handful)
Basil
Parsley
Wild Garlic
Chervil
Nuts/Seeds (use half a handful, and toast first)
Walnuts
Pine nuts
Almonds
Brazil nuts
Macadamias
Pecans
Pumpkin Seeds
Sunflower Seeds
Directions
Simply pick from each category and blend them altogether to create your own pesto!
Once you’ve picked an ingredient from every category, add: 1 tbsp lemon juice, 100ml olive oil and 1 clove of peeled garlic.
You can season with salt and pepper, and you’re welcome to add parmesan cheese if you enjoy it.
Pulse in the blender for a coarse pesto, or leave on a high speed for 2-3 minutes for a smooth finish.
Let me know your winning combination of ingredients and tag me on Instagram or Facebook.
