Four-herb pesto

Four-herb pesto

By
From
Good Better Green
Makes
500ml

This is a vegan version of the popular sauce known and loved in many different cultures. I keep a jar of it in my fridge at all times, and if any meal lacks flavour, chlorophyll, or a hit of freshness, this is my trusty go-to. Spread on rye bread, serve with grilled fish, combine with a little yoghurt to make a dressing, mix into rice and lentil salads, or mash with avocado for an alternative to guacamole.

Ingredients

Quantity Ingredient
100g fresh flat-leaf parsley
100g fresh coriander
200g fresh basil
60g fresh dill sprigs
1 fat garlic clove, peeled
40g shelled, unroasted macadamia nuts, soaked for a couple of hours, then rinsed
40g shelled, unroasted pistachios, soaked for a couple of hours, then rinsed
40g pine nuts, lightly toasted
125-250ml extra virgin olive oil
1 lemon, juiced
sea salt
freshly ground black pepper

Method

  1. Wash all the herbs and remove the toughest stalks. Dry them separately in a salad spinner, or use a clean tea towel to bundle up a small bunch of herbs at a time and spin it around.
  2. Put the parsley and garlic into a food processor, and process, then add each of the remaining herbs in order (coriander, basil, then dill), processing between each addition. Add all the nuts and some salt and pepper, and process.
  3. With the motor running, add enough olive oil in a thin, but steady, stream until the mixture reaches the desired consistency.
  4. Stir in the lemon juice, adjust the seasoning (it needs a fair amount of salt and pepper) and transfer to clean jars. Pour a thin layer of olive oil over the surface of each to seal, put the lids on and store in the fridge. Covered in oil, it will keep for several weeks. Alternatively, freeze.
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