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3 2½ 5


½ ½ 1¼ ½ 2


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.

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