BASIL PESTO
Makes: 1 1/2 cups (375 ml)
■ 2 cups (500 ml) packed fresh basil leaves
■ 1/4 cup (60 ml) flat-leaf Italian parsley
■ 3 cloves garlic
■ 1/2 cup (125 ml) pine nuts
■ 1/2 cup (125 ml) grated Parmigiano Reggiano cheese
■ 1/3 to 1/2 cup (80 to 125 ml) olive oil
1. Combine the basil, parsley, garlic and pine nuts in a food processor, and pulse until finely minced.
2. Add the cheese and process to blend in.
3. Using the feed tube, slowly drizzle in the oil, processing into a moist paste.
4. Transfer the mixture to a small bowl and cover it with plastic wrap or a little oil to prevent it from turning brown.
5. Alternatively, store it in a medium zip-topping bag, removing the air before sealing, and refrigerate.
6. Use the pesto within a week on soups, salads, pasta or mixed into a dip.
PESTO SHRIMP
Makes: 4 main courses or 4-8 appetizers
■ 1/2 cup (125 ml) basil pesto (see recipe)
■ 1 lb (450 g) large shrimp, peeled and deveined
■ 1/3 cup (80 ml) white wine
■ 1 tsp (5 ml) fresh lemon juice
1. Using a large frying pan over medium-high heat, heat the basil pesto.
2. Add the shrimp, wine and lemon juice, and cook for
2-3 minutes, stirring periodically, until the shrimp turn pink.
3. Remove from heat and serve right away.