By Kate Walsh
After my weekly trip to the markets, I usually arrive home with all manner of assorted greens. After years of enthusiastic (and slightly aspirational) buying followed by limp looking leaves by the end of the week, I now make a quick green pesto to make sure nothing goes to waste. Use whatever you have on hand and is cheap and in season - I've listed a few combos below. Trick is to have 2 cups greens, a handful of nuts, 1/2 cup oil and then add what you like to taste.
Asian inspired: 2 cups greens (kale, spinach, coriander), 1 tablespoon sesame oil, macadamia oil, one small chilli chopped finely and a handful of macadamias or cashews.
Mediterranean inspired: 2 cups greens (rocket, spinach, basil), a few anchovies, 1 tablespoon of capers, 1/2 cup olive oil, a handful nuts such as walnuts/toasted pinenuts/macadamias, 1/2 cup grated parmesan.
1. WASH: Make sure all your greens are nicely washed and dry.
2. BLEND: Add all your chosen ingredients to a blender and blend for around 1-2 mins or until you reach your desired consistency. I like it pretty chunky sometimes.
3. STORE: Place into a clean jar and pop the lid on. It should last in the fridge for around 1 week. Top with olive or vegetable oil to stop it discolouring.
Toast: perfect on a grilled cheese toastie.
Pasta: toss through pasta with fresh cherry tomatoes and a smattering of freshly grated parmesan.
Lamb: combine with some mashed salty fetta and serve with lamb chops and a big salad full of the same herbs you used.
Bowl: Fill a bowl with brown rice, freshly grilled tuna, nuts and fresh greens. Tin the paste out with a little more oil and add some lemon juice for a super tasty dressing.