It’s time for another seasonal recipe! This time, it’s homemade pesto. I love pesto, I could eat it every day (and I pretty much did when I was at uni). Fresh pesto is really tasty, particularly when it’s getting warmer outside! I like to use this pesto for hot pasta dishes, pasta salads and to spread on toast or have in sandwiches or on pizza. Give it a go!
Ingredients:
- 1 cup of Basil
- 2 cloves Garlic
- 3 tbsp Olive Oil
- 3 tbsp Walnuts/Pine nuts
- 2 tbsp Lemon juice
- 3 tbsp Parmesan/Nutritional yeast
- 2-3 cups of Greens – peas, spinach, kale and broccoli all work for this recipe and are currently in season!
Method:
- If you’re using greens that need cooking like peas and broccoli, cook them before you prep anything else.
- Grab a food processor, blender or pestle and mortar (if you have loads of time) and put in your garlic, lemon juice, olive oil, nuts and basil.
- Blend until chunky, but combined and starting to become smooth.
- Next, add your greens!
- Blend until smooth – if it is still too chunky, then add a little bit more oil or a little bit of water.
- Once smooth, add seasoning of your choice – I tend to add salt, pepper and chili flakes.
- That’s it! Serve over pasta, on toast or with anything you like.
- If you’re keeping this to use again, store in a jar for up to a week, or freeze.
I hope you enjoyed this recipe! As always, let me know if you give it a go, and let me know if you have any questions about this recipe or eating seasonally in general.
Waste Makes Waste 