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Basket pesto

Updated: Feb 13, 2022

Use the goodies in your basket to make a yummy pesto!

There's a simple formula to making pesto. Measure your leaves by weight and then just use the same weight of the cheese and nuts. Then just add olive oil until you get the desired consistency. If you want a vegan version just omit the cheese. Or just feel free to throw stuff in a blender with abandon, it's honestly pretty hard to go too wrong with a pesto. You've already got your yummy greens so go for it!


95g Leafy greens and or herbs from your basket (you can use any of your greens including radish, turnip and beet greens)

95g Parmesan-Grated

95g Nuts (pine nuts, walnuts, hazelnuts, pecans, pumpkin seeds. Use whatever you feel or whatever you have to hand)

285ml Olive oil

4 cloves garlic-Chopped

Salt and pepper to taste

Add the greens, parmesan, nuts and garlic to the blender/ food processor and steadily pour a stream of olive oil as you go.

From time to time you'll need to stop and scrape down the sides to make sure you don't have any random chunks floating about.

You're done when everything is blended up and you have the consistency you want. Make sure to taste it and add salt and pepper to the mix as needed.

Thats it! Now just add to pasta or veggies and you’ve got dinner.

From left to right. Basket pesto, Swiss chard on the side, pasta and meatballs.

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