Hey Pesto!

Bringing unbelievable flavour to a multitude of dishes, from subtle right through to bold – herbs truly do break the mould.

Brilliant basil

Basil is the star of pesto, and to make a classic sauce, blend fresh leaves with pine nuts, garlic, parmesan cheese, and olive oil in a food processor or blender. Then stir into pasta, spread on sandwiches, toss through salads, or place atop pizzas.

Thyme time

Thyme is a robust herb that works well with roasted meats, stews, and vegetables.

Rub a mixture of the herb with garlic, lemon zest and olive oil under the skin of a whole chicken before roasting. The thyme will infuse the meat with a wonderful aroma and taste.

Soothing rosemary

Rosemary has a unique, soothing pine-like fragrance which, weirdly, doesn’t overpower when cooked.

Season lamb chops with fresh rosemary, garlic and olive oil before grilling or roasting and include it with your Sunday spuds for roasties that have exceptional depth and flavour.

Cor! Coriander

Coriander can be a bit hit and miss for some people. Regardless, it adds an essential smack to proper salsa and guacamole, and is often  sprinkled over curry to add a fresh contrast to the rich sauce.

Pass the parsley

Those green flecks on garlic bread? Parsley. That meunière sauce that oozes over your pan-fried seabass, all browned butter, capers, lemon and… parsley!

Not only has it a mild and versatile flavour, it also cleanses the breath after garlic!