Endless possibilities with pesto
Pesto makes 300ml (Enough to stir through cooked pasta for 4 people)
I usually mix up a combination of herbs and other green leaves, but feel free to use one or the other, the flavour will be great either way – just be sure to use about 70-80g greenery here. In the early summer, when the new season carrots begin to push through, I love using the green carrot tops, which taste like a peppery, mature parsley. With any hardier greens such as carrot tops or kale, be sure to remove any tough stalks before blanching for 20 seconds and refreshing in ice cold water.
If I have one tip from this recipe which could immensely improve the outcome of countless others, it would be this: please toast those nuts. Toasting draws the intensely flavoured oils to the surface, concentrates the flavour, and makes the nuts crunchier and more suited to play a star role. Generally speaking, small nuts (pistachios) will take 6-8 minutes at 180°C and larger nuts (almonds) from 8-12 minutes. Trust your nose and your tastebuds.
Ingredients
3 handfuls of soft green leaves, such as spinach or rocket or 3 handfuls of hardy green leaves, blanched and refreshed (about 60g dry weight)
Small bunch of soft green herbs, such as basil, parsley, tarragon, dill, wild garlic or chervil (about 10g)
2 garlic cloves, peeled
75g nuts (almonds, pine nuts, pistachios, hazelnuts, cashews and Brazil nuts are all good) or sunflower or pumpkin seeds, toasted
50g hard cheese, such as vegetarian parmesan (often sold as “Italian Hard Cheese”)
1 date, pitted, or ½ a teaspoon of honey, agave or brown sugar
100ml extra virgin olive oil
Pinch of salt
If you are using hardy green leaves, such as carrot tops or kale, pick the softer part of the leaves from the tough, dry stalk and wash the leaves well. Discard the stalks. Transfer the leaves to a pan of boiling water for 20 seconds before draining and immediately plunging into ice cold water to cool down and preserve the bright green colour.
Lift the greens out of the water and squeeze them tightly over the sink to remove as much water as you can. Roughly chop and pat dry on kitchen paper.
In a food processor, pulse all of the ingredients except the oil until a chunky paste forms. Add the oil and pulse a few times to incorporate. Finally, add an ice cube and pulse until the ice cube is no longer visible, about 8 times. This will prevent the colour from changing from bright green to black.
Decant into a sterilised jar, cover and keep in the fridge for up to a week.
Ways to use your pesto:
Stir through cooked pasta or rice
Serve a spoonful on top of soups and stews for a herby, savoury lift
Spread onto toast and top with a poached egg
Stir a few tablespoons through cooked peas to serve as a sophisticated side
Stir through warm grains such as cous cous or freekeh
Toss through steamed or roasted vegetables while they’re still warm
Brush over BBQd or grilled corn on the cob
Add a spoonful to cracker or bread dough before baking
Anna Shepherd also helped with recipe development for Anna Jones’ award-winning cookbook, The Modern Cook’s Year which you can buy now on Amazon!
