This home made pesto is a yummy addition to sandwiches, equally tasty on crackers, and is also perfect for tossing through some cooked pasta for a quick, easy meal.


A large bunch of fresh greens (you could use basil, parsley, coriander, mint, carrot tops, spinach, kale, nasturtium leaf... get creative! I often use a combination, depending what I have on hand)

A handful of nuts (you can use pretty much any soft nuts, pine nuts are traditionally used but other options include walnuts, cashews, almonds, pistachios or even sunflower seeds)

1-2 cloves of garlic (peeled) - depending on your personal taste

A small amount of grated parmesan cheese (this is completely optional, and can be omitted or substituted for nutritional yeast if you wanted to make vegan pesto)

Approx. 1/2 cup neutrally flavoured oil, such as sunflower, grapeseed or avocado oil

A good squeeze of fresh lemon juice

Freshly ground salt and pepper


Place all the ingredients except for the oil into a food processor and start processing on a low speed, slowly drizzling the oil into the processor as you mix, continue processing until the ingredients are well combined. You may prefer a chunkier pesto or keep mixing until you get a finer blend, it's totally up to you. That's it! Beautiful, fresh home made pesto is as simple as that.

Transfer your pesto into a storage container, pack it in well, and pour a thin layer of oil over the top to help preserve it and keep it looking vibrant. Stores well in the fridge for a couple of weeks, or can also be frozen for use at a later date (I would recommend omitting the cheese from this recipe if you are planning on freezing your pesto).