Making Pesto is so easy my cat could do it. Probably. Anyway, it can be made with rocket or basil or both, in this case it’s simply basil – a must have easy to grow herb, perfect for balcony gardens or your kitchen windowsill. [rss-cut]Keep basil reasonably well watered in a sunny spot and nip off any flower buds to promote extra leafy growth.

Easy pesto recipe…
[rss-cut]1 packed cup of basil leaves
1/2 cup parmesan cheese
1/4 cup pine nuts
5 tablespoons olive oil
2 cloves garlic
1 teaspoon lemon juice
pinch of salt & pepper

Blend, adding olive oil gradually. Be careful not to overdo it especially if you like a chunky mix.

Tip into a sterilised jar and pour a 3mm layer of olive on top to seal. Refrigerate. It’s also a good idea to to freeze half the batch as it’s pretty concentrated stuff. Thaw out by leaving in the fridge for a couple of hours.

Spread on chicken for delicious oven roasting. Tart up bruschetta with a thin layer on your bread base. Stir through pasta with some cherry tomatoes. Yum.

Have your own pesto recipe to share? Tell the world, leave a comment below.

About Ingrid Schroder

A Sydney-side freelance graphic designer, photographer & yoga teacher - I find myself turning to nature for guaranteed revival from the crazy pace of city life - be it digging in my garden, capturing natural beauty through a lens, floating in the ocean, practicing yoga or out exploring this incredible planet we all call home. Follow me on twitter @Cohabitaire