Cuban Oregano Pesto

One of the joys of growing perennial greens, is when the extreme weather of Northern Australia decides to prevent access via road or rail, and the big 2 supermarkets cupboards are bare, you can still improvise a good meal with a wander around the garden and a rummage in the kitchen.

Cuban Oregano Pesto

This particular endeavour was down to a wee craving for pesto, some quite vigorous Cuban Oregano / Mexican Mint / 5-in-1 Herb and is particularly good spread on a nice steak, or just on a bit of toast.The basic idea here is to combine a herb, some form of spinach, cheese (or nutritional yeast for vegans), nuts, salt, pepper, garlic, lemon juice and oil. Ratios are honestly to taste, for me it worked to have equal amounts of green stuff, about the same in nuts, then equal amounts of lemon juice and cheese. I'm pretty generous with the garlic, not quite so generous with the salt and pepper, and the oil is down to the moisture content.So the general proportions might go a little something like this -

• 1 Cup of Green Herb - Basil, 5-in-1 Herb, Coriander, Mint, Parsley

• 1 Cup of Nuts - Hazelnuts, Pine Nuts, Macadamia, Walnuts, etc

• 1 Cup of Spinach - Okinawa, Brazilian (Sissoo), Gambung, La Lot, Silverbeet, Rocket, Ceylon, etc

• 1/2 Cup of Cheese - Parmesan, Pecorino, Cheddar, Manchego etc

• Salt

• Pepper

• 2 Tablespoon of Garlic

• Juice of 1 Lemon

• 3 Taplespoon of Oil - Olive, Avocado, Coconut etc

I find the comparatively strong flavour of the 5-in-1 herb needs a little more spinach than you might use with standard basil, and you would have to do a bit of tweaking for something like Saw tooth Coriander. Brazilian Spinach is more grassy flavoured than baby spinach, and Okinawa Spinach for me just adds bulk without really adding flavour. The nuts are all about what you like and what complements your other choices the most, or maybe its just about what you have in the cupboard.When you substitute the cheese and oil, remember to account for different flavours, Olive Oil has a particular flavour, so make thoughtful choices here. Its also good to remember what temperature the oil you use becomes solid, and account for that when you are using it. You don't want to have chunks of solid Coconut Oil in your pesto because eeeuuuwww.Once you have decided on your mix, stick it in a food processor, nutri bullet, blender, or stab it to death with a stick blender. Then just chop or process it to the desired consistency, taste it, tweak whichever ingredient needs it, mix again, and enjoy the fact you don't have to grind away with a mortar and pestle.When you have your desired consistency, find a jar or sealable container, spoon it in and throw it in the fridge for your next steak, toast or pasta.

So the general proportions might go a little something like this -

• 1 Cup of Green Herb - Basil, 5-in-1 Herb, Coriander, Mint, Parsley

• 1 Cup of Nuts - Hazelnuts, Pine Nuts, Macadamia, Walnuts, etc

• 1 Cup of Spinach - Okinawa, Brazilian (Sissoo), Gambung, La Lot, Silverbeet, Rocket, Ceylon, etc

• 1/2 Cup of Cheese - Parmesan, Pecorino, Cheddar, Manchego etc

• Salt

• Pepper

• 2 Tablespoon of Garlic

• Juice of 1 Lemon

• 3 Tablespoons of Oil - Olive, Avocado, Coconut etc

Once you have decided on your mix, stick it in a food processor, nutri bullet, blender, or stab it to death with a stick blender. Then just chop or process it to the desired consistency, taste it, tweak whichever ingredient needs it, mix again, and maybe take a moment to enjoy the fact you don't have to grind away with a mortar and pestle.

When it comes to the tweaking of amounts and different ingredients, here are my personal opinions -

1. I find the comparatively strong flavour of the 5-in-1 herb needs a little more spinach than you might use with standard basil, and you would have to do a bit of tweaking for something like Saw tooth Coriander.

2. Brazilian Spinach is more grassy flavoured than baby spinach, and Okinawa Spinach for me just adds bulk without really adding flavour.

3. The nuts are all about what you like and what complements your other choices the most, or maybe its just about what you have in the cupboard.

4. When you substitute the cheese and oil, remember to account for different tastes, Olive Oil has a particular flavour, so make thoughtful choices here. Its also good to remember what temperature the oil you use becomes solid, and account for that when you are using it. You don't want to have chunks of solid Coconut Oil in your pesto because eeeuuuwww.

5. Remember this is supposed to be fun, so if it is feral and tastes awful, laugh, chuck it in the garden and have another go!

When you have your desired consistency and mixture of ingredients, find a jar or sealable container, spoon it in and throw it in the fridge for your next steak, toast or pasta.