Needing to get to the abundance of herbs growing in my garden before the grasshoppers did, I decided to pick off some good leaves and make something quick and easy with them.
Hey presto, it's pesto.
Hey presto, it's pesto.
So many store-bought varieties are made with vegetable oils which actually go rancid pretty quickly and aren’t great for anyone. It’s near impossible to find a jar made with extra virgin olive oil, which provides heart-health benefits, helps blood pressure and is anti-inflammatory. Controlling your ingredients plus beating the insect world are two great reasons to make your own pesto.
Oh, and it takes less than a minute.
By grabbing a blender and blitzing up all ingredients, this was ready to serve in just 45 seconds.
This quick and easy homemade pesto is so good I’m currently eating it by the spoonful and will probably have to make more for dinner now. I used a bunch of random herbs from the garden including basil, parsley & lemon verbena but you can just stick with good old bas. If you have any spinach lying around as well, that can also form part of your 2 cups of leaves.
Smear this pesto on top of your garlic bread and you won’t be disappointed.
Oh, and it takes less than a minute.
By grabbing a blender and blitzing up all ingredients, this was ready to serve in just 45 seconds.
This quick and easy homemade pesto is so good I’m currently eating it by the spoonful and will probably have to make more for dinner now. I used a bunch of random herbs from the garden including basil, parsley & lemon verbena but you can just stick with good old bas. If you have any spinach lying around as well, that can also form part of your 2 cups of leaves.
Smear this pesto on top of your garlic bread and you won’t be disappointed.
🍃Basil Pesto🍃Serves 8
Ingredients
Ingredients
- 2 cups basil (or basil and friends)
- 1/3 cup olive oil
- 1/2 cup cashews or walnuts
- Loads of salt and pepper. No more than that
- Add everything to a blender and blitz until it looks good-enough. Yeah, that’s it!
