A light lunch, healthy snack or breakfast treat, you will find so many ways to enjoy this leaf pesto.

Recipes Kane Pollard | Styling Natalie Homan | Photograph Brendan Homan

Leaf pesto
makes about 1kg

100g local roasted almonds
1 clove of minced garlic
50g local parmesan
50g local pecorino
250g leaves of choice – beetroot leaves,
carrot tops, parsley, basil, spinach, etc
350g vegetable oil
150g olive oil
salt and pepper to taste
toasted sourdough
fresh tomatoes, sliced

This is a great way to use up leftover leaves in the kitchen. Place almonds, garlic and a pinch of salt into the food processor and blend until crushed.
Add parmesan, pecorino and leaves. Continue to blend until a chunky puree forms. Add the vegetable oil and olive oil and blend until incorporated, then season to taste.
Store in an airtight container in the fridge for up to two weeks with a good layer of olive oil on top to prevent oxidisation.

Serve spread on toasted sourdough, topped with fresh sliced tomato.

This recipe first appeared in the May 2022 issue of SALIFE magazine.