Green pesto.

Leafy greens are packed with sulforaphane, supporting your longevity. The perfect combo of healthy and delicious!

Healthy & ready in no time // base for pasta pesto // ideal aperitif dip // great on toast with feta.

Ingredients

130g greens (basil, rocket, lamb's lettuce, carrot tops, blanched kale...)
50g grated hard cheese (parmesan, pecorino...)
50g lightly toasted seeds or nuts (pine nuts / sunflower seeds / pistachios...)
1 clove of fresh garlic
1 to 2 tbsp extra virgin olive oil
pepper & salt

Method

Blend all ingredients into a creamy sauce. Toss your cooked pasta with the pesto and voilà, dinner is served.
Want more vegetables? Serve with sautéed mushrooms or diced courgette on the side.
Rocket makes the pesto spicy, lamb's lettuce gives a milder flavour. Up to you!
This recipe is truly endlessly versatile. Don't stress too much about the exact quantities — go by feel and do what you enjoy. Vegan? Simply leave out the cheese and add a few more nuts. No fresh garlic at home? Use dried. Work with whatever you have in the fridge.

Bon appétit!

PS: perfect base for your sourdough toast.