This is a great base recipe for all sorts of herbs and leafy greens that are seasonally in the garden. Use silver beet to add a bit of bulk to the recipe if herbs are very strong or alternatively, are in short supply.


  • 50g bunch Parsley, leaves and stalks (or basil or rocket or coriander)*
  • 50g roasted almonds**
  • 35g finely grated pecorino, parmesan or kefalograviera
  • 100ml (roughly) extra virgin olive oil
  • 2 medium cloves of garlic
  • A squeeze of lemon or lime juice
  • Salt & freshly ground black pepper to taste

*add a couple of sprigs of fresh mint, dill, nasturtium leaves, chives, spring onions, oregano or thyme or whatever you have in the garden

**use other varieties of nuts or combinations of nuts such as walnuts, cashews, pine nuts, pistachios, brazil nuts etc. (If nuts aren’t available, try using breadcrumbs)



  1. Toast the nuts in the oven or in a dry pan. Be careful not to let them burn.
  2. Blend the nuts whilst still hot with the garlic in a food processor. This cooks the garlic slightly and makes it very aromatic.
  3. Add parsley and any additional herbs and blitz to make a paste.
  4. With the motor running add the oil until you have a puree of mayonnaise consistency.
  5. Transfer to a bowl and taste, add salt if needed, a squeeze of lemon juice and freshly cracked black pepper of course!