One hand full of fresh parsley (chopped)
One hand full of fresh spinach (chopped)
Two hand fulls of fresh basil (or as much as you have)
1-3 cloves fresh garlic
3-4 tablespoons of olive oil
Roughly one table spoon of tahini (sesame paste) (optional)
Salt and pepper to taste
Place all ingredients in a food processor and blend for about 1 minute or until mixture is smooth.
Delicious spread on some white sourdough bread (available on board the Vegvan), with a few baked Cultivate peppers & carrots or some baked beetroot & aubergines from the beautiful polytunnels of Cultivate’s farm!
Or toss some linguini with the pesto and garnish with a fresh sprig of cultivate parsley.
Or cut up some cultivate cucumbers and celery to dip in pesto.
Thanks to Anita and Whitney for this recipe (and the photos)!