*why cheeky? Because it uses whatever bits and pieces you have available to give you a pesto that you didn’t think you could make today
This is an unorthodox pesto because it works even if you don’t have the ingredients for a classic Pesto Genovese (basil, parmesan, pine nuts) you can still enjoy something delicious. Our most recent attempt used a few bits of basil left in the supermarket growing pot (including the stalks), some sage, lemon thyme and parsley leaves from the garden and some fennel fronds. We added a mix of hazelnuts and cashews, and a mix of mature cheddar and parmesan. It was delicious.
Ingredients
For a satisfying pesto, you need fresh green herbs (or leaves or fronds), something nut-like, a hard cheese with deep savoury flavour and oil.
50 grammes of any fresh herbs, fine leaves or fronds that you have today in your garden or fridge
100 grammes of hard cheese. If using parmesan, don’t be afraid to use the hard rind. Grate it if your blender is likely to struggle to make is fine enough
100 grammes nuts. Try cashews, hazelnuts, almonds, pistachios, possibly brazils (although we’ve not tried yet) or the classic pine nuts
75 grammes olive oil
1 garlic clove
1 lemon zest and juice
Method
Put everything in the blender bowl. We find that a mini-blender stuffed with the herbs or leaves works better than a big bowl.
Blend until smooth enough and not more (so that you have some texture)
