Hey presto pesto

By making up a batch of homemade pesto, you immediately open up the possibilities for many a cracking meal. Switch up the herbs and nuts depending on what you have at home for extra ‘waste not’ points.

Preparation time

10-15 mins




1 small garlic clove, peeled

30g bunch fresh soft herbs, basil, parsley, chives or mint

40g nuts (pine nuts, almonds, hazelnuts or walnuts), toasted

30g Parmesan or pecorino, finely grated

6 tbsp extra virgin olive oil


  1. You can use either a food processor or a pestle and mortar to make the pesto.
  2. If using a pestle and mortar, crush the garlic with a pinch of salt and then add in the herbs, bash again until a rough green paste. Add the nuts and grated cheese and bash again to break down the nuts, slowly start to pour in the olive oil until the sauce loosens and a pesto forms. Season to taste and adjust accordingly.
  3. Or alternatively add all the garlic, herbs, nuts and cheese into the bowl of a food processor and blitz until you have a coarse green paste. Slowly pour in the olive oil until a pesto forms.

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