You can whip up a fab pesto with just about any leafy green (broccoli florets even work, as do fresh raw peas or broad beans – just strip from their pods and remove the white coating from each bean), add some herbs, too, if you like.
Produce from Perry Court Farm & Crystal Palace Patchwork Farm.
Place the nuts/seeds, cheese, greens and chilli in a food processor. Add a good drizzle of olive oil over the top. Blitz till it forms a nice paste – make it as smooth as you wish, splashing more oil in as needed.
Taste. Adjust seasoning, or more nuts, cheese, greens or chilli as needed.
Serve immediately. Or, pop into a pot, drizzle a bit of oil over the top, cover and store in the fridge for 3-4 days.