Lazarus pesto by Jack Monroe

Updated at: Thu, 17 Aug 2023 02:54:28 GMT

Step 1

Stuff the herbs in the blender – stalks and all – and pulse them to chop up finely. If you don’t have a blender, my favourite method of chopping herbs is to pop them into a mug and go at them with kitchen scissors – far tidier and easier than fiddling about with a knife!

Step 2

Finely chop the garlic and nuts (by hand or in the blender) and grate the lemon zest and cheese, and add to the leaves.

Step 3

Squeeze over the lemon juice and pour over the oil, and mix well to make your pesto. If you like it a little looser, add a splash more oil, or water.

Step 4

Spoon into clean jars, and top with a thin layer of oil to keep the air out. Pop lids on, and store in the fridge for up to three weeks.

Step 5

You can use any herbs to make a pesto, and greens too, so don’t worry if you don’t have my magic three. A fresh herb like mint or basil is pretty essential, but rosemary, thyme and parsley make a good winter pesto, and sage and parsley make for a good earthy base for a pasta dish – ideal with softened onions and cheese. I want to try a coriander and lemon pesto too – and judging by the flagging bunch in the fridge, I might just get the chance to..!!

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