Mixed herb pesto 

This recipe came about as a way of preserving the summer herbs in my garden. 

The recipe uses a lot of herbs, which I appreciate most people don’t have a huge amount growing, however I still recommend buying them while in season and making a big batch. 

I then freeze them in large ice cube trays and pop them out into a zip lock bag ready to jazz up any meal- it’s amazing on poached eggs!


  • 7 cups of herbs, I used a mixed of mostly basil with about 1 cup of mint and 1 cup of lemon balm- this will be about 3 bunches of bought herbs, feel free to mix it up, coriander would also be nice.
  • 1/2 tsp of pink salt
  • 3 Tbsp of apple cider vinegar 
  • 1/2 cup organic virgin olive oil 
  • 1/2 cup of cashews (soaked min 2hrs) 
  • Juice of one lemon 


  1. Add the herbs to your food processor, you will probably have to start with about 2 cups of herbs, blitz that then continue adding the herbs 2 cups at a time. 
  2. Add all other ingredients and blitz till smooth.
  3. Taste and add more salt if you like.
  4. Store in a jar in the fridge for a week or freeze in portions. 

* note I really love things tangy- lemon and ACV are two of my favorite things. If you don’t love lemon just add the juice of half the lemon 😊

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