I had homemade Garden Pesto on my (Giant) list of things to try and when I finally did… omg I will never buy pesto again! Quick, easy and so delicious!! Also, you can really just add whatever garden greens and herbs you have growing in your garden. I even use the ones with holes from bugs. Just wash and check there are no bugs before using.

Garden Pesto Recipe

• 2 cups of greens and herbs. I used Nasturtiums (flowers and leaves), young sweet potato leaves, basil, cauliflower leaves, kale, bokchoy, tatsoi, rainbow chard, and parsley.
• 1 Small garlic clove
• 1 cup walnuts
• 1/4 cup Olive Oil
• Splash of water
• 1TBS Lemon juice
• Pinch of salt to season

1. Wash and quickly blanch the greens in boiling water for 30secs then add into iced water. This will help them keep their vibrant green colour.
2. Strain off and then blend all ingredients except the nuts until combined.
3. Then add in the nuts and blitz until mixed or chunky if you prefer. I just have NutriBullet and it’s OK, I just need to stop and mix quite a few times. A mixer would be better. Then place it in a recycled glass jar. I kept mine in the fridge and used it that week. You could freeze smaller portions in IceCube trays for later.

Mix your Garden Pesto with some pasta for a deliciously easy, low-waste meal!

Holly 🌱

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