Fresh pesto is a love language.
Not the dramatic kind—just the everyday kind that says I had good herbs, a few extra minutes, and I thought of you.
This recipe yields about 3½ cups of pesto. It keeps beautifully when stored in a tightly sealed glass jar in the fridge.
Ingredients
- 2 boxes fresh basil
- 2 bags parsley
- 1 generous handful coriander
- 2 cloves garlic
- 100 g walnuts
- 70 g fresh lemon juice
- 1½ tsp salt
- A pinch of pepper
- 150 g olive oil (the better it is, the better this will taste)
- 150 g neutral oil (we use canola)
Instructions
Add everything to a blender and blend until very smooth—really smooth.
Transfer to a glass jar, seal tightly, and refrigerate.
Keeps well for up to three weeks (if it lasts that long).