Name: Homemade pesto
Prep time: 5 min
Ingredients: large handful green leaves (herbs (basil, mint, dill, etc) or salad leaves (rocket, spinach, lambs lettuce, water/land cress, etc)); 1 whole lemon (zest and juice); 4-6 roughly chopped cloves of garlic (depending on size); 1 cup-ish olive oil; large pinch salt and pepper; chunk grated parmesan ((optional)); handful nuts of choice (pine nuts, pistachio, etc) ((optional))

Jump to Recipe – Print Recipe

A fully customisable and entirely inauthentic pesto recipe (sorry Italy) for when the green leaves in the fridge are a day away from the food bin.

Homemade pesto

A zingy pesto (ish) for using up any green leaves abandoned at the back of the fridge.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 0

Course Soup

Servings 1 jar

Equipment

1 blender
1 clean jar preferably sterilised but who am I to judge?

Ingredients

large handful green leaves herbs (basil, mint, dill, etc) or salad leaves (rocket, spinach, lambs lettuce, water/land cress, etc)
1 whole lemon zest and juice
4-6 roughly chopped cloves of garlic depending on size
1 cup-ish olive oil
large pinch salt and pepper
chunk grated parmesan (optional)
handful nuts of choice (pine nuts, pistachio, etc) (optional)

Instructions

Put everything in the blender and blitz till smooth.
Taste and add more of whatever it feels like it's missing, flavour or texture-wise.
Tell no Italians that I've called this pesto, they WILL come for me.
Pop into a jar and add to literally anything.