Home made herby pesto

Home made herby pesto


3 people made this

About this recipe: Homegrown herbs are the star of this pesto, I use the predominant flavour of rocket with a background hint of basil, parsley and chives. This pesto also contains no cheese so it is good for lactose intolerant people and makes it lower in fat. I add cashew nuts and loads of garlic to give it a lovely pungent flavour. The cashew nuts are also more cost effective than pine nuts.

fluffybunny81 County Kilkenny, Ireland

Makes: 1 Jar

  • 4 large bunches rocket leaves
  • 2 bunches basil
  • 1 small handful chives
  • 1 small handful parsley
  • 4 garlic cloves
  • 2 handfuls cashew nuts
  • 100ml good quality extra virgin olive oil
  • 1 pinch salt and pepper

Prep:10min  ›  Ready in:10min 

  1. Take all the ingredients and put them in the food processor.
  2. Whizz until smooth.
  3. Taste for seasoning.


Serve in hot sandwiches, panini, crostini, ciabatta, foccacia bread or on its own on bread. How I use it is with tagliatelle, served with steamed salmon and broccoli. Scrummy :)


Put it in a jar, add a lot of olive oil to the top to preserve it. It will stay lovely and fresh for a week in the fridge.

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Reviews (1)


Very simple to make, very tasty and above all an extremely versatile 'food' to have to hand. I put mine in an airtight jar and it has kept beautifully in the fridge for 3 weeks now. I added some pecorino cheese (I can't tolerate cow dairy) but Parmesan would work just as well. - 14 Apr 2012

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