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Pesto is one of the easiest, most versatile and tastiest ‘staples’ in my kitchen. Perfect if you grow your own herbs too. Whilst traditional pesto has parmesan, this doesn’t and I don’t think it’s any less tasty. I’ll often add in a handful or two of English spinach leaves particularly if I don’t have a lot of basil.
  • 1 large bunch basil - leaves removed from stalks
  • 1-2 garlic cloves - peeled and roughly chopped
  • Juice ½ lemon or lime
  • ½ cup almonds or pistachios
  • (or any nut of your choice - raw or roasted)
  • 6 sun dried tomatoes (optional)
  • olive oil
  • salt & pepper
  1. Place all ingredients in food processor or Thermomix and blitz until finely chopped and a chunky paste is formed. You will probably want to taste and adjust flavours e.g. more lemon/salt and adjust for consistency with oil and even a bit of water if you want it a bit thinner.
Recipe by Annabel Bateman | What Annabel Cooks at