Got a bunch of basil that’s seen better days? Don’t bin it. This Chimi-Pesto is Sophie’s brilliant way to rescue wilting herbs and turn them into something you’ll want to spoon over everything. It comes together in minutes, needs no cooking, and tastes far more impressive than the effort it takes.

Bright lemon zest, a hit of garlic and chilli, and a generous glug of good olive oil brings tired basil back to life. Spoon it over toasted ciabatta with Burrata for an easy starter, or jar it up as a homemade gift for your next dinner party out instead of same old flowers or chocolates.

Watch Sophie make it her way here.

This is exactly the kind of recipe that proves “use it up” cooking can taste better than starting fresh, it’s all about balancing citrus, heat and good oil.

Why You’ll Love Sophie’s Chimi-Pesto

Zero food waste – the perfect way to use up wilting basil
Ready in minutes – no cooking required
Endlessly versatile – toast toppers, pasta, grilled meat or fish
Great for gifting – jar it up for an easy homemade present
Big flavour, few ingredients – citrus, heat and good oil do all the work

Ingredients
1 or 2 bags of Basil
zest of 3-4 lemons, or to taste
4 garlic cloves, finely grated or minced
1 fresh red chilli, finely chopped
approx 100ml extra virgin olive oil
Cornish Sea Salt

Method

Chop the basil finely and add it to a bowl, then zest the lemons directly over the top.
Add the garlic and chilli, then pour in a generous amount of olive oil, enough to loosen the mixture to your desired consistency.
Season well with salt and freshly ground black pepper, stir to combine, then taste and adjust, adding more oil, lemon zest or chilli to your liking.

Tips & Variations

Try a different herb Parsley works brilliantly in place of basil, or use a mix of the two
No fresh chilli? A pinch of dried chilli flakes works well too
Milder version Leave out the chilli for a classic gremolata-style topping

What to Serve with Sophie’s Chimi-Pesto

Toasted ciabatta, drizzled with olive oil, seasoned, then topped with the sauce and burrata for an easy starter
Grilled or roasted fish and seafood
Drizzled over grilled meats

Storage & Make Ahead

Make ahead Best made a few hours in advance to let the flavours meld
Storage Keeps well chilled in a jar for a weeks
Gifting Pop it into a nice jar and take it to a friend’s house for dinner instead of the usual bottle bunch of flowers or box of chocolates

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