Wild Herb Pesto

Wild-crafted herbs (some of which you might call weeds) can make the most nourishing additions to any meal. Instead of relying on basil alone, as in the traditional pesto recipe, this version expands the range of plants in your bowl for a brighter, greener flavour. Some of the loveliest herbs to add alongside basil are parsley, nasturtiums, dandelion leaves, chickweed, wild violet leaves, holy basil, nodding top leaves and rosemary. Baby spinach, coriander and sorrel work well too, with smaller amounts of oregano, thyme and marjoram.

It is endlessly flexible, so use whatever your garden offers and adjust to taste.

Ingredients

• A large handful of equal amounts of fresh herbs and leaves from the garden, plus a small sprig of rosemary
• 75 g crushed pine nuts, sliced almonds and/or crushed macadamias
• 100 g Parmesan cheese, grated (or 50 g each Parmesan and Pecorino)
• Pinch of Himalayan or Celtic salt
• 400 ml olive oil, or enough to cover the herbs

Method

1. Place the herbs into a large jug and push them down to the bottom, then pour over the olive oil to just cover them.
2. Blend with a handheld blender or food processor for a quick result. Traditionally a mortar and pestle is preferred, as bruising the leaves draws out more of their flavour and aromatic oils.
3. Add the chopped nuts, cheese if using, and seasoning, then mix together with a fork until well blended.
4. Spoon into clean jars and store in the fridge for up to 5 days, or freeze in smaller portions for up to a month for easier defrosting.

Lovely stirred through gluten-free pasta with chopped tomato, cucumber and olives, served as a dip with vegetable sticks, or spread into wraps and over steamed veggies, fish or chicken.