Pesto any way.
Pesto is a great thing to have in the fridge and eaten on toast, in a soup or salad or on pasta. It’s really quick to make and is a good way to avoid wasting excess green leafy veggies. It’s also SO good for you.
Ingredients.
makes about 200ml
50g nuts e.g. pine nuts, almonds, walnuts or cashews, or ground almonds, or breadcrumbs
50g bunch of greens e.g. basil, parsley, rocket, watercress, kale (use only the leaves, discard stems)
1-2 garlic cloves, chopped
35g finely grated Parmesan or other mature hard cheese or nutritional yeast if you are totally plant based
About 100ml extra virgin olive oil
A good squeeze of lemon juice
A few twists of ground black pepper
.
Method.
Toast the nuts/breadcrumbs for about 5-10 min on a baking tray in the oven at 80°C/gas 4. Leave to cool.
Put the toasted nuts or breadcrumbs, into a food processor, along with the greens of your choice, garlic and grated cheese or nutritional yeast. Blitz to a paste, making sure all the nuts are ground finely. Then, with the motor running, slowly pour in the oil until you have a thick, sloppy purée. This should be about 100ml.
Transfer to a bowl or jar and season with the lemon and black pepper and perhaps a pinch of salt.
Serve any way you like.