herb & nut sauce

herb & nut sauce

We all know an love pesto, that classic combo of fresh basil, garlic, pinenuts and parmesan. But it’s just the beginning. The possibilities are endless!

makes about 1 cup
1 big bunch herbs
1-2 cloves garlic, optional
1 large handful nuts
1/4 – 1/2 cup extra virgin olive oil
1 large handful grated parmesan or extra nuts

1. Whizz herbs, garlic and nuts in a food processor until finely chopped.

2. Add enough oil to make a loose paste.

3. Stir in cheese. Taste & season.

variations

herbs – Basil, of course, but other leafy herbs work well. Parsley, mint and coriander leaf (cilantro) are all great. Stronger herbs like sage or oregano can be used sparingly – best if combined with parsley so the flavour isn’t too crazy.

nuts – pinenuts are number 1 choice. Almonds, cashews, brazil nuts, walnuts, pecans, peanuts. I prefer unroasted so the nut flavour doesn’t dominate, but feel free to experiment with roasted nuts too.

dairy-free – replace the parmesan with extra nuts

nut-free – replace the nuts with extra parmesan or fresh breadcrumbs.

budget – replace the nuts with breadcrumbs and reduce the cheese. A combination of basil, which tends to be expensive, as well as other cheaper herbs like parsley or mint can help.

don’t have a food processor? – Just chop everything by hand and stir together. Aim for a more rustic, chunky pesto.

leftover potential?

Good. Pop in an airtight container and cover with a layer of oil to prevent browning. Should keep in the fridge for a few weeks. I haven’t had much luck freezing it.

problem solving guide

too bland – Season with salt & pepper or a little more parmesan. A splash of lemon juice can also help bring it to life. Next time try a different source of herbs.

too dry – Add a little more oil.

fluro green colour – if you’re using a blender or liquidiser it can mash up the herbs too much so you get a crazy-coloured puree. Next time just chop everything by hand and stir together.

serving suggestions

Where should I begin! Brilliant with soups, as a spread, as a dip, as a sauce especially for chicken. With cooked or raw veg. In salads. Also great with scrambled eggs. On pizza. There aren’t many things a little pesto doesn’t improve.

__