• If you are a pesto purist, you use a mortar and pestle. However, it is much quicker and easier to use a food processor. I usually make a surplus to freeze, so the food processor wins for efficiency. If you halve these recipes, a stick mixer will do the job.
• These recipes are all dairy-free, but you can add Parmesan or feta cheese if you like.
• Any kind of nuts and seeds can be used, toasted or raw – I experimented with toasted coconut and it turned out to be a delicious partner with the spicy red coral mizuna.
• If you're on a budget, use rice bran or peanut oil; if not, a boutique olive oil is delicious.