2large handfuls of Tenderstem leaves or other salad leaves
4tbspolive oil
Small bunch herbs - parsley or basil
6tbspnuts - almondsbrazils, cashews or peanuts
2tbspcheese - cheddar or parmesan, grated
1-2tbsplemon juice
Salt and coarse ground black pepper
Optional additions -
Chilli flakes
Garlic
Sun-dried tomatoes
Instructions
Spread the nuts onto a baking tray and bake for 10-12 minutes in a moderate oven taking care not to let them brown to much or they will taste bitter. Alternatively spread out into a frying pan and cook gently until just starting to brown.
Leave to cool.
Place the cooled nuts, herbs and salad leaves into a processor and whizz for about 30 seconds until evenly broken down into small pieces.
Add the oil and cheese and any optional extras if using. Process again for about 30 seconds. You should have a smooth blended mix.
Add enough lemon juice to taste, and season.
Scrape into a bowl or jar to use as needed.
It keeps for a week in the fridge or can be frozen.
Notes
Serving suggestions -Grill sea bass fillets and serve the pesto on the side.Tossed into cooked orzo or rice and add any leftover chopped vegetable, mix well and top with grilled halloumi.Add some oil to the pesto. Chop some chestnut mushrooms and toss in the pesto. Saute until cooked and serve on chunky buttered toast, drizzling over any juices.