Forget all you know about the pesto you buy in a jar. Once you've tried making it yourself, you'll never buy it again. Not only does it mean that you know exactly what's in it, you can make it dairy free too. And it tastes sooo fresh.
I always like to add something extra to my pesto... any excuse to pack more veggies into a dish. I also never intentionally buy ingredients for pesto but usually make it form whatever is in my cupboards - an 'ifits' pesto. This how-to will show you a range of different dairy free pesto ingredients... but don't stop there, experiment with whatever you find in your cupboards.
Makes 1 jar
2 handfuls chosen nut(s) - pine nuts, walnuts, cashews, macadamias, almonds, pecans, sunflower seeds, pumpkin seeds...
2 handfuls chosen herb(s) - basil, parsley, coriander, oregano, dill... Some herbs work better together than others, e.g. basil + parsley, parsley + coriander, parsley + oregano...
1 handful 'extra ingredient' - watercress, spinach, broccoli...
3 gloves garlic, peeled
Zest 1/2 lemon
Blitz all ingredients together in a food processor, or use a pestle and mortar to crush/grind. Whilst blitzing, slowly drizzle in olive oil until the desired consistency is reached - I like mine quite rough cut/crunchy. Transfer to an airtight container. Refrigerate and use within 3 days.