Basil and parsley pesto

I tried to make basil pesto for the first time a couple of months ago. The kindest thing anyone could have said about that version was that it was green. This time, however, I hit the pestoload. Arrivederci Sacla.

What to use

  • A big handful of basil
  • A big handful of flatleaf parsley
  • Two handfuls of pine nuts
  • Juice of half a lemon
  • 40g parmesan
  • One clove of garlic
  • Extra virgin olive oil
  • Pinch of sea salt

How to use it

Toast your pine nuts until brown – around 5 minutes – shake and stir as you go so they brown all over. Set aside to cool a little.

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Grate your parmesan – grate into large pieces rather than fine, as this adds texture.

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Peel and slice your garlic into four or five pieces.

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Put the herbs, nuts, cheese and garlic into a blender, squeeze over the lemon, add a good few glugs of olive oil, and blend. I pulsed it a bit, stopped and dug around to make sure the bigger leaves were brought back in, added more oil and pulsed a bit more. Taste and add more lemon or salt to taste.

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Mm rating: mm mm mm

What to listen to: Lullaby for Cain – Sinead O’Connor from…

What to watch: The Talented Mr Ripley

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