Photo: Pesto with Basil and Parsley Recipe
Ingredients
- 2 cups fresh basil leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup grated Parmigiano-Reggiano
- 1/2 cup olive oil
- 4 garlic cloves
- 1/4 cup pine nuts
- Salt
Directions
Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed.
Serve with pasta or bread.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results
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By petesjoy
Adelaide
on November 03, 2012
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First up, I used a food processor - so much easier! Secondly, I always toast my pine nuts now after getting 'Pine Mouth'...sounds funny, but it's a real affliction, so Google it! I preheated the oven to 180 degrees Celsius and then toasted them on a baking tray for approximately 6 minutes; you could also toast them in a dry pan on the stove. Once all the ingredients were prepped I popped them all into the food processor, blitzed and then slowly added the oil whilst it was processing (I only used a 1/3 cup of oil as I was using it more as a dip. I thought the pesto needed a little more bite, so I doubled the amount of parmesan and seasoned with salt and freshly ground pepper. A squeeze of lemon would've been nice too, if I'd had any.
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