Pesto is a great way to easily use up a large amount of leaves.
- 50g parmesan
- 50g nuts/seeds – try pine nuts, beech nuts, sunflower seeds, cashews
- 200g fresh leaves – try basil, spinach, sorrel, radish leaves, pea shoots, baby kale
- 1-3 cloves garlic, crushed
- 200-300 ml extra virgin olive oil
- Half a lemon, squeezed
- salt and pepper
- Toast the nuts or seeds for two minutes in a dry pan.
- Whizz up the parmesan, nuts, leaves, garlic and 200 ml oil in a food processor.
- Add more oil if necessary and mix again.
- Add salt and pepper to taste, and the lemon juice.
- Add straight to cooked pasta, with some fresh cherry tomatoes
- As a pizza topping
- Use in sandwiches – we love chicken and pesto, or cheese and pesto
- Slice tomatoes and mozzarella and add basil then drizzle the pesto over generously for a great starter salad
- Keeps a few days in the fridge.
- Best to share into small portions and freeze immediately, to be thawed out when needed.
- I like to freeze in an ice cube tray then transfer to a box when frozen, which gives portions you can slice into toasties, or add to salads, or mix into pasta, or add to cooked tomatoes or fried mushrooms