Garden Pesto

The key to making this garden pesto really yummy is to balance the herbs. I use alot of parsley and coriander and small amounts of stronger tasting herbs such as sage and thyme.


2-3 cups of mixed herbs - parsley, coriander, mint, sorrel, thyme, sage, nasturtium leaves, sage, thyme, chickweed, nettles, dandelion leaf, plantain leaf, fathen

1/2 c grated parmesan cheese

1/4c roasted nuts (I use hazelnuts)

2-3 cloves garlic

1/2-1c cup olive oil

salt to taste - 1/2-1 tsp


Put nuts and garlic in food processor and process until fine. Add herbs and process again. Slowly drizzle in olive oil until a soft paste is formed. Add parmesan cheese and salt.


Add more salt or even a little lemon juice as required.