I am obsessed with making pesto. It is a great way to use up herbs and leafy greens like spinach, rocket and kale. It is so versatile and can be eaten in many ways:

• as a dip

• stirred through pasta

• spread on top of salmon and chicken before baking

• spread on toast

• drizzled over poached eggs

• added to scrambled eggs or an omelette

• dolloped onto soup before serving

Pesto can be frozen in ice cube trays or in smaller containers for single serve use.