60g Tenderstem

30g parsley or coriander

30g basil

50g raw pinenuts or sunflower seeds for a nutfree option

1tsp salt

6 tbsp olive oil

1 raw garlic clove, peeled

2tbs fresh lemon juice


1Start by putting all your ingredients on your worksurface and weighing them.

2Then wash the tenderstem, parsley/coriander and basil. I cut each tenderstem stalk into 4 pieces before placing it - together with the herbs and all other ingredients - in a food processor.

3Please mix all ingredients together until they form a nice paste.

4Make sure to taste the pesto to see if it required a little bit more salt and/or oil to suit your taste. Then just enjoy!


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