Garden Herb Pesto

 Herb PestoThe garden is not at its most colourful at this time of year, but at least my herb patch still provides a splash of green.

I wanted a dressing to liven up my chickpea and bean salad, so I made a fresh herb pesto using whatever herbs I could find outside. During the summer, I use fresh basil from the garden in this salad, but at this time of year only the hardy herbs are on offer.

I can’t give any exact measurements here; I just picked a handful of each herb I could find: sage, thyme, rosemary, oregano and parsley. I also threw in a couple of garlic cloves for good measure.

I chopped the herbs and garlic as finely as I could using a mezzaluna. Then I put the pile of herbs and garlic into a glass jar and covered with olive oil. If you’re also adding pine nuts and/or parmesan, simply put the mix into a mini blender to make a smooth paste.

Herb pesto is versatile as you can freeze it or keep it in the fridge for up to a month. It can be added to pasta, salads, fish, pretty much anything, and it provides a fresh outdoor taste in the depths of winter.