Pimp up your Pesto

For a pesto that still packs a punch, swap the traditional basil and pine nuts for tired nuts or seeds, carrot leaves , or leftover parsley stalks .

Makes about 160g (5½oz)

2 cloves garlic, roughly chopped

65g (2oz) basil leaves, roughly chopped

50g (1¾oz) pine nuts

1 tbsp apple cider vinegar

4 tbsp olive oil

salt and freshly ground black pepper, to taste

first make the base

1 Place the garlic, basil, pine nuts, and vinegar in a food processor and whizz until combined.

2 With the motor running, slowly drizzle the olive oil into the pesto until combined. You may need to stop the machine occasionally to push the mixture down with a spatula.

3 Season with salt and pepper to taste.

4 Store in an airtight container in the fridge for up to 1 week.

now zero-waste it!

tired nuts or seeds

Swap the pine nuts for 50g (1¾oz) tired nuts or seeds , such as walnuts or pumpkin seeds. Whizz them in the food processor before adding the other ingredients, then add an extra tbsp vinegar and an extra 2–4 tbsp olive oil. Adjust the oil as needed to get the right consistency.

carrot leaves

Swap the basil for 65g (2oz) thoroughly washed carrot leaves , plus an extra tbsp vinegar and an extra 2–4 tbsp olive oil. Carrot leaves are less juicy than basil, so adjust the amount of olive oil accordingly.

leftover parsley stalks

Swap the basil for 65g (2oz) leftover parsley stalks , plus an extra tbsp vinegar and an extra 2–4 tbsp olive oil.

Pimp up your pesto