Parsley and Basil Pesto
A good pesto needs only one thing: quality ingredients! I use only super fresh herbs, a very good quality aged parmesan and first & cold pressed organic EVOO. Making your own pesto is SO EASY and it doesn’t have any preservatives or toxic oils the store bought ones do.
Parsley and Basil Pesto
I always make more and give it away as a present.
Makes about 500g (about 2 small jars full)
Ingredients:
If you have varying amounts of these ingredients – don’t worry – slight changes in quantity of each won’t make any difference.
1 large bunch basil (approx 50g)
1 large bunch flat leaf parsley (approx 50g)
60g pine nuts
4 garlic cloves
150g parmesan cheese
1 cup (250ml) cold pressed extra virgin olive oil
pinch of Celtic or Himalayan sea salt and pepper
Method:
Roughly cut up parmesan into chunks and then place all ingredients into blender. Blend until smooth.
Pour into a recycled jar with a lid and refrigerate until required.
Will keep for about 4 weeks.
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