RECIPE: 5 Minute Fresh Pesto

This recipe links to the post ‘Saying Sayonara to Salt and Hello to Herbs’

  • 1 large clove garlic, peeled
  • a handful sliced almonds, toasted (cooled)
  • zest of one lemon
  • large handful of basil leaves
  • large handful of rocket leaves
  • 1/2 teaspoon fresh oregano leaves
  • 1/4 cup minced chives
  • 3/4 cup grated Pecorino, Parmesan or Grana Padano cheese (swap for 1/2 cup nutritional yeast for dairy free)
  • ~1/4 cup / 60 ml cold pressed extra virgin olive oil
  1. Grate the garlic and leave to one side.
  2. Use a pestle and mortar to grind the almonds and lemon zest to a paste. Add the garlic and smooth together.
  3. You can then continue in the mortar and pestle or switch to a food processor depending on your preference.
  4. With the mortar slowly start working the basil in, a few leaves at a time, then the rocket and oregano. Blend until consistent. Stir in the chives and cheese with a fork, before using the pestle to gradually work in the olive oil. Taste and adjust to your liking.
  5. If using a food processor pop all the herbs in and pulse a couple of times to chop, then add the almond paste and pulse again. With the motor running add the oil to form the sauce then finally mix through the cheese or nutritional yeast. Season with pepper to your taste.

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