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)
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
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.