Ingredients
- Makes 250 ml
- 2 cups mixed leaves
- 5 mint leaves
- 3-4 cloves garlic
- ¼ cup nuts (optional)
- ½ tsp salt
- 30 g feta cheese or parmesan
- 1 lemon, juice of ½ -1
- ½ cup olive oil
GARDEN PESTO
Method
- Begin by adding the leaves (rocket, watercress, kale, spinach, basil, parsley) - the choice is yours, mint and garlic together, add a pinch of salt and mash well in mortar and pestle (otherwise pulse in food processor)
- Add the nuts - almonds, walnuts, pinenuts, sunflower or pumpkin seeds (optional) if using and combine coarsely
- Add the lemon juice and crumble in the feta cheese, stir as you pour in the oil to lightly emulsify
- Taste and adjust the balance of flavour if desired
- Will keep in the fridge for up to 2 weeks if covered with layer of oil
Comments
This is a forager’s delight and one full not only of a variety of flavours but one rich in nutrients and minerals.
