When we think of pesto, basil is the herb that comes to mind and indeed, that is the herb used in the traditional pesto sauces. But Pesto comes from the Italian ‘pestare‘ which means ‘to crush‘ or ‘to pound‘, so really any herb can be used! In fact sun dried tomatoes or roast peppers make wonderful pestos
I find pestos are a really handy way to preserve herbs as you keep all of the flavour in a bottle, ready to add to anything that you are cooking. I don’t always add nuts or cheese, so often my pestos are really just crushed herbs with garlic and olive oil. Here are some herbs that are well worth trying when you have an abundance in your garden.
I have included the oil, nut type and cheese that combine well with the herb, but play around with the flavours and you will soon find your own favourites.
Coriander – Avocado oil, macadamia nut
Rosemary – Olive oil, Brazil or almonds, Parmesan
Lemon Thyme – Olive or Avocado oil, pine, cashew or macadamia nuts
Summer savoury – Olive oil, cashew nuts, Parmesan cheese
Parsley – Olive oil, cashew or macadamia nuts
Origanum – Olive oil, almonds
Stinging nettles – Olive oil, almonds or cashews
Sage – Olive oil, walnuts
Dandelion – Avocado oil, cashews
Spekboom – Olive oil, almonds or cashews, Parmesan cheese
Chickweed – Grape seed oil, no nuts or cheese
Sorrel – Olive oil, hazelnuts, Parmesan
Fenugreek – Sesame or olive oil, macadamia or cashew nuts
- Lavender – Olive oil, walnuts
- Wild rosemary – Olive oil, macadamia or cashew nuts
15 Ways to Use Pesto
And now you have made a whole bunch of herb pestos, here are some ideas of how to use them.
A spread on fresh bread or biscuits
Toss through pasta
Rubbed onto vegetables before you roast them
Add a dollop to soup
Roll into bread dough before you bake it
Layer into lasagne
Combine with yogurt or cream cheese
Stuff a baked potato, top with cheese and grill
Stuff a chicken breast
In pasta salad
In potato salad
In marinades
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