Style at Home

GARDEN PESTO

-

MAKES 2 CUPS

3 2½ 5

1

½ ½ 1¼ ½ 2

1

cups tightly packed fresh basil leaves cups tightly packed fresh flat-leaf parsley leaves large garlic cloves, coarsely chopped cup pine nuts, toasted tsp sea salt tsp freshly ground pepper cups extra-virgin olive oil tsp lemon zest tbsp fresh lemon juice cup finely grated Parmesan cheese

In a food processor, combine the basil, parsley, garlic, pine nuts, salt and pepper. Blend into a paste.

With the motor running, stream in the olive oil and blend for about 10 seconds. Add the lemon zest and juice and blend for 5 seconds.

Scrape the pesto into a medium bowl and stir in the Parmesan. Store in a clean jar with a lid or in a covered container in the fridge for up to 2 weeks, or in the freezer for up to 4 months. If using from frozen, thaw in the fridge overnight.

Newspapers in English

Newspapers from Canada