fresh herb pesto
fresh herb pesto

Fresh Herb Pesto


May 19, 2012

This fresh herb pesto recipe is really easy to make, really tasty and a great alternative to expensive shop-bought pesto. You don't have to be precise and scientific about the ingredients and can vary the amount and type of herbs to taste and availability.

  • Prep: 10 mins
  • Cook: 5 mins
  • 10 mins

    5 mins

    15 mins

  • Yields: 5


1 large bunch of flat leaf parsley

1 large bunch of basil

1 large bunch of coriander

Freshly ground pepper and sea salt

Pinch of ground cumin

200ml rapeseed oil

50ml extra virgin olive oil (you could use all olive or all rapeseed)

2 cloves of garlic


Wash and spin dry the leaves (or pat gently with kitchen roll if you don't have a salad spinner)

Chop finely including the stalks

Finely chop the garlic

Put the leaves, garlic, cumin, salt and pepper into a food processor, cover with the oil (alternatively drizzle the oil in slowly through the top of the lid of the processor when blending)

Process on high for a minute or so until well blended (this may be more or less depending on the power of your processor). You are aiming for a nice green purée - don't over blend or you will lose the green colour.

Leave to stand for a few minutes, taste and adjust the seasoning to taste

Use immediately or put into an air tight jar (topping up with a small layer of oil) and place in the refrigerator. You can keep it for up to a week like this.

Our eldest can make this on her own and the youngest two can do a lot of it with a little help from us when chopping the herbs and garlic. They all love turning on the food processor and watching the colour!