Trash Pesto

Suitable for vegetarians

Ingredients:

• 1 cup fresh basil leaves (packed), 
• 1 cup spinach leaves, rocket, kale, or any other miscellaneous leafy greens (avoid lettuce or anything that has too high a water content), 
• 1/2 cup mashed walnuts, 
• 2 heaped tbsp grated parmesan cheese, 
• 3 cloves of garlic, finely minced, 
• 1/3 cup good quality olive oil, 
• 1/2 tsp red chilli flakes,
• 1 tbsp white wine vinegar, 
• Salt and pepper to taste.

Method:

• Very finely chop the basil and other leaves. Using a knife as opposed to a food processor or blender is more time consuming but will result in a better pesto as the leaves will not get as bruised, which can give the basil a bitter aftertaste.
• Add chopped leaves to a large bowl.
• Place walnuts in a ziplock bag and close almost completely, pushing as much air out as possible. Using a rolling pin or other blunt object, bash the walnuts, crushing them until you achieve your desired consistency. If you prefer a smoother pesto, use a blender or coffee/spice grinder to completely grind the walnuts.
• Add ground walnuts to the bowl.
• Add minced garlic, cheese, and chilli flakes. Mix to combine.
• Slowly add oil while mixing the pesto vigorously. This will help to form a smooth texture.
• Add vinegar and salt and pepper to taste.
• Serve immediately or store. If you refrigerate the pesto, cover with plastic wrap touching the top of the pesto to prevent discolouration. If you plan to freeze it, omit the cheese and add it when you defrost the pesto.