Summer Mixed Herb Pesto
Vegan Herb Pesto with homegrown ingredients
This fresh Herb Pesto is using ingredients that are easy to grow at home. These herbs can be grown in pots, grow bags, or window boxes and they don’t need a lot of space. Growing your own herbs gives you delicious produce that can be used for so many recipes including this herb pesto!
Simple Ingredients
This pesto recipe uses basil, parsley and coriander, however you can change the herbs to suit you. Dill, parsley and basil would be delicious. I’ve used walnuts but you can use other nuts such as the classic for a pesto recipe – pine nuts. Or if you have any nut allergies this can be made without nuts.
Pesto is a versatile sauce. This mixed herb pesto can be used with pasta, added to roasted vegetables, or stir through a spoonful or two into a coconut curry. It even works well in sandwiches, on toast or as a dip.
MORE RECIPE IDEAS
You can find more tasty food ideas on my blog Cook Shoot and Share. Or for Summer food ideas check out these Vegan BBQ recipes. You can also take check out my Instagram too where you can keep up to date with recipes I make.
Herb Pesto
Ingredients
- 30g Parsley
- 30g Basil
- 30g Coriander
- 100g Walnuts
- 1 tsp Minced Garlic
- 40 ml Water
- 60 ml Olive oil
- 1/2 tsp Sea Salt Flakes
- Freshly Ground Pepper
- 20g Nutritional Yeast
- Juice of 1/2 a Lemon
Instructions
- Place everything except the water into a food processor and blend until smooth. Add a little water a bit at a time until you have a smooth consistency that falls off the spoon but isn’t too runny.
- Taste to check for seasoning. You might want to add a little more pepper or lemon juice. Pour your pesto into a clean lidded container and this will keep in the fridge for up to five days.