When a big leafy bunch of bright green basil and parsley arrived in my grocery delivery this afternoon I immediately thought "Pesto". It's one of my favourite dips or condiments to a meal and an easy way to get greens into kids (sometimes even the best of us get taste fatigue from lettuce and broccoli). Here's how I make it:
- 1 bunch (150g) basil leaves (remove tough stems)
- 1 bunch (150g) parsley, roughly chopped
- 100g parmesan cheese (eg Reggio) (roughly chopped)
- 1 garlic clove
- 80g activated pine nuts, cashews, macadamia nuts (or other activated nuts of choice)
- 170ml (2/3 cup; 150g) extra virgin cold pressed olive oil
- zest from 1 lemon zest (optional)
- a sprinkling of dried chilli powder (optional)
- cracked pepper
Add all ingredients to a food processor and process until well mixed. It's that simple! It should still have a bit of a chunky texture. Note- I don't add salt as the Reggio is salty enough.
Serve as an accompaniment to meat (eg lamb cutlets or steak) or steamed vegetables or as a dip with raw vegetable sticks.
Pesto keeps about a week stored in sealed airtight container in the fridge. Before storing pour a layer of olive oil on the top to prevent it from oxidising.