Making your own pesto is so easy, and a great way to get a bit more ‘green stuff’ into your diet.
Although traditional pesto is made with basil and pine nuts, I have tried many different combinations of greens and nuts, and it pretty much always turns out YUMMY!
But my favourite is to use a combination of parsley and basil. Adding parsley is the secret to getting an amazing bright green colour, and it also adds loads of nutrients.
- 45 g mixed greens (Basil, parsley, coriander, kale, bok choi, rocket…experiment with different combinations and have fun!)
- 80 g parmesan, roughly chopped
- 80 g nuts of your choice (Cashews, pine nuts and macadamias are my favourite for pesto)
- 1 clove garlic, roughly chopped, or about 1 tsp garlic oil
- ½ cup good quality extra-virgin olive oil
Tip for food intolerance : If you have a sensitivity/allergy to nuts or cheese, you can make pesto without those ingredients, it will still taste pretty good.
Put everything in your food processor except the oil and whizz until everything is fairly coarsely chopped.
With the machine running, slowly pour in the oil until you get a soft green mixture that is not too oily.
Taste and add salt and pepper to taste. (It will already be quite salty because of the parmesan, so make sure you taste before adding salt.)
HOW TO USE YOUR PESTO
Use as a dip, a sauce for your zucchini pasta, in your salad, on top of a steak or eggs …or simply eat it with a spoon!