Overflowing with fresh greens? Transform them into a jar of pure goodness with this Ngāhere Pesto recipe. Inspired by a bounty of basil, parsley, and any soft herbs on hand, this pesto brings together nature’s flavours with just a few simple ingredients.
The final quarter of the year allows permission to start thinking about discovering new seasonal recipes and preparing for festive get-togethers. The unofficial queen of kai, Christall Lowe, shares mouthwatering recipes in her new book Kai Feast: Food stories and recipes from the maunga to the moana.
Celebrating the ingredients and customs of her whānau and adding her own modern twist, it’s an exciting exploration of flavours while offering insights into culture and traditions. This beautifully curated book is packed with Christall’s musings of her precious personal memories, as well as the ingredients and meals threaded through her upbringing. We’ve chosen three easy-to-prepare tasty treats that are perfect for enjoying alone or sharing with friends, even if you’re adventuring on the road, as each recipe requires minimum ingredients or fuss and no specialist cooking methods.
Below is her recipe for ngāhere pesto.
Makes 1 large or 2 small jars
Ingredients
- 4 packed cups fresh herbs and greens – basil, rocket, parsley, pūhā or watercress (stalks removed), coriander, carrot tops, kawakawa leaves (stalks removed); a mix of herbs is great!
- 2 cloves garlic, peeled
- 2/3 cup roasted nuts or seeds – cashews, almonds, walnuts, pinenuts, pumpkin seeds, etc.
- ¾ cup extra virgin olive oil, plus extra to drizzle
- juice of ½ a lemon
- ½ cup finely grated Parmesan
- salt
Method
- Place herbs, garlic and nuts/seeds into a blender or food processor and pulse until chopped and just combined. A little bit chunky is okay! You may need to scrape the mixture from the sides of the blender so that it is evenly processed.
- Add the olive oil, lemon juice and Parmesan and blend again. If you like your pesto chunky, don’t blend too long. If you like a smoother pesto, blend longer to reach your desired consistency.
- You can also make this pesto by finely chopping the herbs by hand, then pounding all the ingredients in a mortar and pestle.
- Season with salt to taste, then spoon the mixture into small jars, and drizzle a thin layer of olive oil over the top.
- Will keep in the fridge for up to a week.
