This year has been the year of homemade pesto at our house. I love how much better homemade tastes than store bought. It’s so easy to make and the combinations are endless. So I thought I would share four of my favourite pesto recipes. I hope you give them a try!

Sage and Walnut Pesto

INGREDIENTS

300g Fresh Sage

140g Walnuts

100g Parmesan

3 Garlic Cloves

1 Cup Olive Oil

METHOD

Pre-heat your oven to 180 C.

Place your walnuts and garlic cloves onto a baking tray and put in the oven for approximately 10 minutes to toast them.

While the walnuts are in the oven blanch the sage in hot water for a few seconds and then drain it.

Take the walnuts and garlic out of the oven and add them to the blender.

Grate 100g parmesan cheese into the blender.

Chop up the blanched sage and add to the blender.

Add a tablespoon of olive oil to the blender and switch it on to start making the pesto. Slowly add in the remaining oil until the pesto is smooth.

Basil and Pinenut

INGREDIENTS

Four Large Handfuls Fresh Basil

50g Pine nuts

50g Parmesan

150g Olive Oil

METHOD

Blanch the basil in hot water for a few seconds, drain it and add it to your blender.

Grate your parmesan into the blender, add the pine nuts.

Turn your blender onto a low setting and slowly pour your olive oil in. This helps to make an emulsion giving a smooth pesto.

Pistachio and Rocket Pesto

INGREDIENTS

300g Fresh Rocket

100g Shelled Pistachios

100g Parmesan

1 Teaspoon Smoked minced garlic

Half a Lemon

Quarter Teaspoon Baking Powder

1 Cup Olive Oil

METHOD

Place your pistachios onto a baking tray and put in the oven for approximately 5 minutes to toast them.

While the pistachios are in the oven blanch the rocket in hot water for a few seconds and then drain it.

Take the pistachios out of the oven and add them to the blender.

Grate 100g parmesan cheese into the blender.

Chop up the blanched rocket and add to the blender with the garlic, the juice of half a lemon and a quarter teaspoon of baking powder.

Add a tablespoon of olive oil to the blender and switch it on to start making the pesto. Slowly add in the remaining oil until the pesto is smooth.

Kale and Walnut Pesto

INGREDIENTS

Four Large Handfuls Kale

50g Walnuts

50g Parmesan

150g Olive Oil

A Large Teaspoon Minced Garlic

METHOD

Blanch the kale in hot water for a few seconds and then drain it.

Add the kale to your blender.

Grate your parmesan into the blender, add your garlic and walnuts.

Turn your blender onto a low setting and slowly pour your olive oil in, blending until the pesto is smooth.