RecipeMuncher

‘Pesto’ basically means to pound or crush. And traditionally pesto is made by pounding herbs and garlic with a mortar and pestle. But pounding makes me tired, hot and grumpy, so I revert to my old faithful - Mr Kenwood! End result? Gorgeous pesto in 5 minutes!

Typically, the pesto most people know and love is Pesto alla genovese - basil, garlic, olive oil, pinenuts and a hard cheese. My version uses rocket, watercress and creamy blue cheese… really quite different - and I loved it! One of the reasons I don’t make pesto too often is because it costs a fortune to buy that much basil here (yes, I have tried to grow it - plants always commits suicide within weeks in my keeping… But I will definitely use this as a way to use up excess herbacious leaves - they usually end up in the bin!

Now I know some people like their pesto chunky - but my personal preference is a full blitzing. If you’d prefer more texture to your pesto, put all the ingredients in at o…