Spring pesto

This is a great recipe to use up any leftover fresh green herbs you might have lurking about.


  • 50g mixed herbs - basil, Thai basil and wild garlic (leaves and stalks)
  • 30g almonds
  • 30g grated parmesan
  • 1/2 teaspoon of salt
  • Large pinch of pepper
  • Juice from 1/2 lemon
  • 1 garlic clove
  • 100ml plain rapeseed or olive oil


Blend the above and season to taste.
You can keep this for a couple of weeks in the fridge.
Make sure that you pop it into air tight container and make sure that the pesto has a generous film of olive oil on top to preserve it.
Combine this with fresh pasta or simply serve on top of creamy mozzarella and plump tomatoes as a starter and you feel like you are far away from the hustle and bustle of a wet and cold city and a hectic life style.