Herb Pesto

Pesto is a great way to add nutrients and flavour to summer salads and quick lunches and a great way to use up leftover herbs, kale, salad and any other leafy green lying around.

There are endless combinations but some of my favourites are the classic basil and pine nut, parsley and walnut or a mix of parsley, mint and rocket with almonds.

Ingredients:

100g soft herbs (parsley, basil, coriander, mint even kale, rocket, salad - any leafy green)
2 cloves garlic
1 tsp dijon mustard
50g nuts (pine nuts, walnuts, ground almonds)
Zest & juice of 1/2 a lemon, or a splash of red wine vinegar / apple cider v
Pinch salt & pepper
50g parmesan grated

Method:

Roast the nuts until fragrant, approx 5 mins
In a food processor finely chop the herbs (I used parsley), garlic, mustard, lemon juice & zest, salt & pepper.
Once finely chopped add the nuts (I used walnuts & pine nuts) and oil and pulse until nuts are coarsely chopped (longer if you want it finer)
Finely mix in the grated parmesan by hand.
Store in the fridge 1-2 weeks.

Great mixed with veg, pasta, white beans, as a salad dressing or on toast