In a food processor combine the parsley, basil, sage, rosemary, garlic, chilli pepper, salt, pepper and lemon zest. Slowly stream in the olive oil until the desired texture is achieved.
Storage: You can keep pest for 2 weeks in an air tight container in the fridge, you must cover the top of it with olive oil to avoid any mold.
If you plan on freezing it the best way is to put them into a cubed ice tray and once frozen simply pop them out and store in a food storage bag.
Uses: spread the pesto in a sandwich, add it to a mayonnaise or toss with some freshly cooked pasta!