This pesto uses easily grown herbs from the garden and nuts such as almond and/or walnuts. We think it is just as nice as basil pesto with pinenuts. And you don't have to wait until summer. I use a bamix hand held blender in a two litre honey bucket to make this and usually have a lot left over for lunches. It keeps better than basil pesto too. Proportion is the key. The bulk of the herbage should be a mild herb such as parsley with accents of stronger herbs such as sage and rosemary. If you don't eat cheese, leave it out, it will still be nice.
I serve it on pasta with sauted mushroom and diced fresh tomato or capsicum. It is quite rich so a little goes a long way.
You will need
three cups of parsley
some or all of these herbs; thyme, sage, rosemary, marjoram, oregano
two small cloves of garlic
about 60g grated parmesan
about quarter of a cup olive oil
about half a cup of almonds and/or walnuts
Wash and de-stalk herbs. Place in bucket with chopped garlic and other ingredients. Process with bamix or food processor until it is a coarse paste. Taste and adjust salt.
Serve about a tablespoon per person over pasta. Add other bits like diced tomato or sauted mushrooms, if you like. Also nice with gnocci or on toast