Five-Minute Three-Herb Pesto
Versatile, easy to do make and a quick-fix delicious solution to get your greens.
- 1 bunch coriander
- 1 bunch basil
- 1 bunch mint
- 1/2 cup roasted cashews
- 1/2 cup grated parmesan
- 1 small garlic clove
- zest of 1/2 a lemon (scrub lemons before)
- Lemon juice or white wine vinegar
- 1/2 cup good quality olive oil
- 1/2 tablespoon pink peppercorns
Level: So easy
Preptime: 15 minutes
This is a really easy 5-minute pesto for pasta, salads and sandwiches. I have to have a pesto of some sort in the fridge at all times if I want to throw together something delicious but a too lazy to cook. Pre-preparation pays off in this case!
Throw coriander, basil and mint into the kitchen mixer (or hand blender) - give it a blitz blend to shred the leaves but not too finely, then switch off.
Add a handful of roasted cashews - switch to full blend whilst adding a steady stream of good olive oil (you’ll need quite a bit) and a dash of white wine vinegar or lemon juice.
Add grated parmesan, a few red peppercorns, a pinch of salt (less is more), the lemon zest and peeled whole garlic clove.
Stop blender and have a taste - if the consistency is too dense, add a little water and give it another quick blitz.
If you’re eating the pesto with pasta, add a ladle of the pasta water to your pesto and blitz blend, the water will help the pesto stick to the pasta for a richer sauce-like texture.
Stored in a jar, the pesto will keep in your fridge for a week.