Pesto is a great way to use up an excess of herbs or leafy greens at any time of the year, and the combinations you can make are endless.

From the classic basil, to any combination of kale, parsley, rocket, or even beetroot or mustard greens, this “formula” delivers a punch of herby flavour that you can customise to what you have on hand.

Make a pesto pasta for a bright and quick weekday meal, or use it on sandwiches, as a dip, or even as a dressing on salad.


  1. 2 packed cups of herbs or any other leafy greens
  2. 1/2 cup of nuts such as almonds, cashews, walnuts or pinenuts
  3. 1/2 cup of parmesan or sharp cheddar
  4. 1/2 cup good quality olive oil
  5. Squeeze of lemon juice or a dash of vinegar
  6. Salt and Pepper to taste

How to Make It

Using a food processor, blender or stick blender, blitz all the ingredients together until you’ve got the desired texture.

Smoother pesto tends to be better for stirring through pasta and salads, whereas chunkier pesto is nice as a dip or for dolloping on things like eggs, roasted veges, or meats.

Make sure you have enough liquid to help it blitz! Herbs and greens vary in the amount of water they hold, so if it looks like your blender is struggling, add some more liquid.

A dash more lemon, vinegar, olive oil or water are all options depending on the flavour you’d like to achieve.