Rosemary Pesto

As well as being inherently warming, perfect for cooler days, it is also packed full of immune boosting antibacterial goodness, such as garlic and lemon juice (and zest).

For those lucky enough to be growing rosemary, the benefits of making this pesto now (late summer/early autumn) is that you’re giving your rosemary shrub a good prune just when it needs it, encouraging fresh growth and flowering for next spring. 

This recipe expands and contracts depending on serving portions and how you choose to use it. Pasta is one way, however feel free to experiment by using with fish, marinating meat, incorporating into a grain based salad, drizzling over grilled halloumi, or spreading over a slice of dense seeded loaf. You can even add a spoonful to salad dressings.

It’s best to eat fresh, preferably within 2-3 days of making.

Ingredients:

• ⅓ cup of sunflower seeds
• 1 ½ - 2 ½ sprigs of rosemary
• Handful of flat-leafed parsley, roughly chopped
• 70 -100ml of extra virgin olive oil
• ½ - 1 clove of garlic, smashed
• Sea salt and pepper
• Small handful of grated cheese such as parmesan (optional)
• ½ lemon 
  
  

Method: 

1. Toast the sunflower seeds over a low to moderate heat, checking and shaking the pan regularly to ensure the seeds don't burn. Once they start to pop and turn a lovely brown, move to a bowl or plate and leave to cool.
2. Next, smash the garlic clove, roughly chop the parsley and strip the rosemary sprigs of their leaves – if using a food processor or blender they can be put in the same container. If using a pestle and mortar, finely chop rosemary leaves and add ingredients.
3. Add oil. If using the pestle and mortar add oil slowly whilst crushing mixture with pestle.
4. Add the seasoning, a good squeeze of lemon, and cheese if using.
5. Add the seeds once cooled – I usually add half to begin with and add more depending if the flavour and texture require it.
6. Blitz.
7. Taste – very important to taste and adjust seasoning or acidity (lemon) according to individual taste. More cheese, garlic can also be added and if the texture needs more bite.
8. Blitz again, taste, repeat step 7 if needed.
9. Serve with pasta – or however you’d prefer!