Garden Rosemary Pesto

Garden Rosemary Pesto (When Your Plant Gets Out of Control)

If your rosemary bush is taking over the garden, this is your answer. Fresh, punchy, and a little wild, this pesto is perfect on pasta, roasted veg, or just spread on warm bread.

Ingredients

• 4 roasted garlic cloves
• 2 cups parsley
• 1 cup fresh rosemary (leaves only, soak in water for 2 hours)
• ½ cup roasted cashews or sunflower seeds
• ¼ tsp black pepper
• 2 tsp salt
• 5 strips lime zest½ cup rapeseed oil
• ¼ cup olive oil
• 1 tsp chilli flakes

Method

1. Strip the rosemary leaves from the stems and soak them in water for a couple of hours to hydrate.
2. Separately, roast the garlic and nuts/seeds until golden. Roasting the garlic transforms its pungent flavour into a sweet, buttery, more subtle taste.
3. Add everything to a food processor and blend until smooth or slightly chunky, you choose. Scrape down the sides as you go.
4. Taste and adjust salt, chilli, or oil depending on how bold you like it.

Tip: This pesto is naturally stronger than basil pesto, so use it sparingly at first, then build up. Store in a sterilised jar with a thin layer of oil on top. It will keep well in the fridge for up to a month. Reapply a thin layer of oil after each use.