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 cups | Fresh parsley, well-packed |
| 2 cups | Baby kale, well-packed |
| 1 | Garlic clove, crushed |
| ¼ cup | Fresh mixed herbs, I used oregano, thyme, tender rosemary leaves, nasturtium petals (Main) |
| ½ cup | Extra virgin olive oil |
| ½ tsp | Salt |
| ¼ tsp | Ground black pepper |
| ¼ cup | Cashew nuts, lightly toasted |
Directions
Blend all together in a mini food processor until smooth. Store in a covered jar in the fridge.
