Summertime Herb Pesto

Summertime Herb Pesto

A few suggestions:

  • Let your children add the ingredients with you - they'll be so proud of themselves!
  • Have fun varying the mixtures of herbs and greens in your fridge.
  • Coat and grill your root vegetables in this pesto.
  • Simply flavour your mayonnaise in your sandwiches.
  • As a sauce, reserve 1 cup of pasta cooking water to extend the texture if needed.
  • Freeze some for quick weeknight suppers.

Ingredients

  • 1 litre (4 cups) fresh herbs or greens to recycle (basil, parsley, coriander, mint, chives)
  • 500ml (2 cups) baby spinach, kale or baby arugula
  • 1 or 2 cloves chopped garlic
  • 250ml (1 cup) oil
  • 60ml (1/4 cup) nuts or seeds of your choice
  • Zest and juice of a lime (and/or lemon)
  • 250 ml (1/2 cup) grated Parmesan cheese (or strong cheddar)
  • Salt and pepper to taste

Preparation

  1. Clean the herbs and lime thoroughly. Zest and reserve the lime juice.
  2. Coarsely chop the herbs and garlic and blend in a food processor or blender.
  3. Emulsify while gently drizzling in the oil.
  4. Add the walnuts, lime zest and juice. Blend until smooth.
  5. Finish with the Parmesan, salt and pepper. Check the seasoning.
  6. Coat your favourite (cooked) pasta with this beautiful spring pesto.
Preparation
5 minutes
Cooking
No cooking
Servings
4 to 6 portions
Category
Sauces and seasonings
Vegetarian
Recipe by
Mélissa Clément