Pistachio Pesto

Paired with pasta, slathered on toast with mozzarella and tomatoes, or spooned into a pie, pastry or pizza - the sky’s the limit with this chunky, gloriously-rich pesto.

A little deeper in flavour than the classic pesto, it includes a handful of home grown microgreens with rocket and basil for an extra dollop of nutrition. It’s best eaten fresh on the day so I suggest using the recipe below as a guide and adding more or less of some of the ingredients to get the yield you need.

Toasting the nuts well in a little salt beforehand is the game-changer here. You can skip this step if you like, but the flavour will certainly be milder.

INGREDIENTS:

• Handful of radish microgreens

• 20g basil

• 10g rocket leaves

• 8 cloves of garlic - peeled and thinly sliced

• Good glug of Extra Virgin Olive Oil

• 80g finely grated Parmesan

• 30g pistachios

• 20g pine nuts

• Salt & Pepper

METHOD:

• Heat a pan on the hob until hot, then tip in the nuts with a large pinch of salt, moving them around until their scent fills the room and the oils start to release.

• Add all of the ingredients to the food processor except for the olive oil. Start blitzing together, adding the olive oil gradually as the ingredients break down. If your recipe (or preference) calls for a pastier pesto, you might not want to use too much olive oil. For a looser, drizzlier pesto, keep on trucking until you get an agreeable consistency.

• Season to taste and place in the fridge until ready to eat.