homemade pesto

Before you read this… ask yourself these two questions. Do I own a food processor? And do I have an abundance of greens in the garden (or if you’re like me, have a friend that does?) If you’ve answered YES – then please, carry on reading.

This recipe comes from a friend, Annalise Merriman, who just happens to be my source of all things herbs and spinach. She is a much better veggie gardener than I’ll ever be. About 1000 times better to be exact.

Cork Daddy and I’ve never been big fans of pesto. I’ve bought jars of it in the past from the supermarket, adding it to pasta, and have always been pretty disappointed to be honest. It wasn’t until I tried Annalise’s homemade pesto that I really started to understand what all the fuss was about.

It’s fresh, zingy and packs a real punch. This tossed through some boiling hot spaghetti or plopped on top of some scrambled eggs on toast is what dreams are made of; I love having a jar of this sitting in the fridge. And if you want to go all out, make an impressive pasta salad by adding a generous amount of pesto to some pasta of your choice; throw in some shredded bbq chook, steamed green beans, feta, olives and halved cherry tomatoes. Yum!

So dust off your food processor, pinch some greens from somebodies garden and get cracking.

What are you waiting for?

parsley + spinach + almond pesto

Annalise’s recipe uses basil, spinach and pine nuts, but she states to use whatever greens and nuts you have available. I’ve made this before using parsley, basil, almonds, pine nuts and cashews. My sister in law makes it often, combining different types of nuts in the one batch. There’s no real rule here. Just taste as you go and have some fun with it.

3 x packed cups of flat leaf parsley (or basil)
3 x packed cups of spinach
3 x cloves of garlic
Approx 50 grams of Parmesan cheese
A really good grind of black pepper
1 x teaspoon of salt
The juice of half a lemon
A pinch of raw sugar
100 grams of almonds (or pinenuts), roasted in the oven until slightly brown
1/2 a cup of olive oil, plus a little extra

  • Simply whack all ingredients in to the large bowl of a food processor and give it a good blitz. Add more olive oil to loosen it up if needed.
  • Store in a large glass jar in the fridge (adding a layer of olive oil on top to keep from discolouring).

If you make this pesto, please leave your comments below.


  1. Just made this and it is so delicious! Eating it by the spoonful on its own..not sure it will make it to the jars!! I’ve only ever made basil pesto before so it was great to try with parsley and spinach which we have an abundance of after the rain and warmer days. Thanks Lo!

    Liked by 1 person

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