Kitchen Helper: Herbs & greens going to waste? Blitz up a quick pesto!
We love this tip for saving wilted bunches of herbs and leafy greens languishing in the crisper.
Just blitz them in the food processor with some olive oil, some parmesan and your nut of choice and you have a fresh, tasty sauce for a pasta, to use as a marinade, as a sauce on a pizza base or to enjoy as a dip.
What you can use
Basil is of course the traditional herb to use in pesto but you can also use wilting spinach, rocket, kale, parsley, coriander, beetroot, and carrot and beetroot tops.
Add the nuts
If you have pine nuts, use them. But great alternatives include walnuts, almonds, sunflower seeds, pepitas and almonds.
Add the cheese
Parmesan or pecorino will give that bitey taste, or you can use nutritional yeast for a dairy-free option.
And olive oil of course
A few glugs of extra virgin olive oil, a grind of salt and pepper and maybe a squeeze of lemon to taste will bring all the flavours together.
Store homemade pesto in a jar in the fridge for 3-5 days. Pouring a thin layer of olive oil on top will create a barrier to prevent oxidisation and keep it looking bright.
Here are two recipes for pesto from Hill Street’s recipe collection:
Beetroot pesto with crackers and shaved parmesan