My family is constantly asking me to make my pesto its become pretty popular around here. Hubby keeps asking me to write down the recipe incase he has to make it one day, but I literally have never used the same recipe twice. The formula I use though, turns out great every. single. time.
- For the greens I use 2-3 huge handfuls of whatever I have in the fridge but its usually one or more of the following : baby spinach, basil, flat leaf parsley, coriander or kale.
- Then I add a large handful of nuts or seeds. My favourites that I like to use include walnuts, almonds, sunflower seeds, pepitas or pine nuts.
- 2 cloves of garlic. Always. I never leave this out because I love garlic and I think it makes the pesto but this obviously depends on your taste.
- Season with salt and pepper. I'm very generous with the salt in my pesto but adjust it to taste once its been blitzed.
- Olive oil. I just use enough that the mixture isn't too dry and blends easily. Its usually a few glugs.
- Optional extras which I sometimes use and sometimes don't depending on what I have on hand are, the juice of half to one full lemon and a handful of grated parmesan. You don't need these though to make an amazing pesto but I like to mix it up.
Sometimes I pulse the ingredients in the blender so it's still quite chunky and sometimes I blend it up completely so it's smooth depending on what I'm using it for and what consistency I'm after. Always taste and adjust the seasoning as needed.
I use this for everthing. On meat or fish, pasta, salad, homemade pizza, dollop on soup or avocado toast or with boiled eggs. It's delicious with everything and adds a good boost of nutrients to you meal.