Photo by Hannah Burne
Pesto has always been one of my favourite things to make (and eat..!).
It’s such a great addition to so many recipes, or just on its own with some crackers on the side.
I love making different kinds, from whichever fresh herbs, nuts, and seeds are available in my kitchen.
This is a great way to add greens to your diet – or sneak it into your kids’ foods – and a wonderful use of herbs that may not look so great anymore, but are still packed with flavour.
Prep time: 10 minutes
Makes 1½ cups
(Nut free optional)
- 4½ cups fresh herbs (cilantro, parsley, dill, mint, basil, or a mix of different herbs)*
- ⅔ cup extra-virgin olive oil
- ⅔ cup nuts or seeds (almonds, cashews, walnuts, pistachios, sunflower seeds, pumpkin seeds, or a mix of different nuts & seeds)
- 2 garlic cloves
- 1 tsp sea salt
- ¼ tsp ground pepper
* You can use chopped fresh nettles or kale for an extra nutritional boost.
Process all ingredients in a food processor, scraping the sides of the food processor as needed.
Place into a jar and top with 1 tbsp of olive oil.
Sometimes I like to make a big batch of pesto, and freeze it in small containers – then once a week or 2, I defrost one container (overnight, in the fridge) and have it ready to go by the morning time!
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media ?