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.