Adaptable Pesto
Adaptable Pesto
Adaptable Pesto


50g/1.75oz one of: almonds, pine nuts, cashews, walnuts or pistachios

2-3 tightly packed cups one of: basil, parsely, rocket (arugula), baby spinach or mint leaves

3 tbsp lemon or lime juice

1 medium clove garlic, crushed or finely chopped

1/4 tsp + more to taste fine salt

⅓ cup extra-virgin olive oil or rapeseed (canola) oil


1Dry toast the nuts in a medium frying pan, over a medium-high heat, for 5-10 minutes until toasted and fragrant. Keep your eye on them and toss regularly so they don't burn.

2Put the chosen herb, nut, citrus juice, garlic and salt in a food processor. Pulse until roughly blended. You could also use a stick blender or pestle and mortar, adding the herbs in batches.

3Drizzle the oil in slowly, with the motor running.

4Stop to scrape down the sides, pulse again, then taste and add more salt if needed. Transfer to an airtight container.


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