I love pesto like no tomorrow, especially when it’s made of parsley rather than basil. I think the taste of parsley pesto is slightly simpler and less herbal. This week has gone fast. I have managed to finish off one large chunk of it so it’s time to celebrate with yummy healthy food.
Pesto is so versatile because not only it can be used for pasta dishes but also it makes a wonderful savory bread, topping for fish, meat and vegetables etc. As there are not many ingredients in pesto, the higher the quality of the ingredients, the better pesto you would end up with. Here is my recipe:
PESTO - Makes 3 large table spoonful
Note: The amount here works for the mini food mixer (e.g. Kenwood). If you have a larger food processor like magimix you can double or triple the amount.
20g pine nuts – I tried sunflower seeds, pumpkin seeds and both of them make a wonderful pesto. I think the River Cottage Every Day recipe calls for pumpkin seeds.
1 clove of garlic
25g fresh parsley – I usually weight it first then wash it. This way I know I have measured the actual plant rather than water.
25g Reggiano Parmegiano
50-100ml extra virgin olive oil
1/4 lemon juice
salt & pepper
Mix them together
1) In a food mixer, put pine nuts, garlic and roughly sliced parmesan cheese (if you have grated it finely, you can add it later). Blitz them until they are all roughly chopped.
2) Add parsley in the food mixer. Blitz them until parsley is finely chooped and mixed with the rest of the ingredients.
3) Add extra virgin olive oil. Blitz them until the mixture is nice and runny. Note: I have read in other pesto recipe to add olive oil slowly once at a time. I am lazy so I don’t do it, but you can definitely try it. I think it would make the mixture much more homogenous.
4) Transfer the mixture into a bowl. Add lemon juice and salt and pepper to adjust the taste.
PESTO SALAD DRESSING - The quantity if not much but it dresses enough salad for two.
This is my regular stuff. It goes well with everything and I can eat so much salad with it. Highly recommended.
1 tsp pesto (as above)
1 tsp extra virgin olive oil
1/2 tsp balsamic vinegar
salt & pepper to taste.
1) Mix all the ingredients at once.
Happy scrumptious weekend!