What I love about this pesto is it’s freshness – giving life and vitality to almost any savoury dish imaginable. It can turn a plain vegetable soup into something spectacular or make a masterpiece out of simple roasted vegetables, lasagne or bolognese. Herbs such as parsley, basil, coriander and mint work best and you can also incorporate other greens such as spinach, kale and broccoli as well as very small amounts of super-greens such as wheatgrass or alfalfa to help boost chlorophyl. Traditionally lightly toasted pine nuts and olive oil are used to add flavour and body as well as emulsify – but I love to experiment and use different nuts, oils and seeds such as macadamia for a velvety richness – walnuts for added body and omega 3 or pumpkin seed for a boost of zinc. There are also times where I don’t add any nuts or seeds at all.