My Dad always makes amazing pesto. He has a large herb and vegetable garden, and uses excess greens to create interesting combinations.
He uses herbs like basil, parsley, as well as leafy greens like rocket, warrigal greens and mizuna . He washes the herbs thoroughly and blends them together. He taste-tests as he goes and adds ingredients like lemon juice, olive oil, minced garlic, cashews/pine nuts and parmesan cheese.
Participants in the Preserving Workshops of The Complete Urban Farmer course at CERES also had a go at making pesto with herbs and greens you wouldn’t normally consider… and with great results! We ate it on brown-rice pasta and it would also be delicious as part of a Pesto Pasta Salad .