Garden pesto - Eat Well Recipe - NZ Herald (2024)

Garden pesto - Eat Well Recipe - NZ Herald (1)

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Makes:

1 cup

Garden pesto - Eat Well Recipe - NZ Herald (2)

By

Jo Elwin

Food writer and former food magazine editor

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Basil pesto is great but its strong flavour tends to dominate, so I have been playing around with making pesto from other herbs and greens from my garden and it works really well. I also throw in edible flower petals when they’re around and flowers from herbs that have gone to seed. You can omit the nuts for a thinner consistency or change them out for walnuts, pinenuts, hazelnuts, etc.

Use this pesto as a spread for sandwiches, on burgers, on crackers with cheese, as part of an antipasto platter and as an accompaniment to meats, chicken or fish. I also thin it down with lots of lemon juice and use it to dress salads or drizzle over meat dishes as a garnish. Feel free to use rocket, spinach, other herbs and baby greens — this recipe is just based on what’s in my garden right now.

Ingredients

2 cupsFresh parsley, well-packed
2 cupsBaby kale, well-packed
1Garlic clove, crushed
¼ cupFresh mixed herbs, I used oregano, thyme, tender rosemary leaves, nasturtium petals (Main)
½ cupExtra virgin olive oil
½ tspSalt
¼ tspGround black pepper
¼ cupCashew nuts, lightly toasted

Directions

Blend all together in a mini food processor until smooth. Store in a covered jar in the fridge.

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