Parsley Pesto

Makes a small cup measure

INGREDIENTS

• 2 cups fresh flat leaf parsley leaves
• 1/2 cup pine nuts – lightly toasted
  
• 1/2 cup grated parmesan cheese
  
• 2 cloves garlic – chopped
  
• 2 anchovies – chopped
  
• 1 tsp finely grated lemon rind
  
• olive oil
  
• sea salt and freshly ground black pepper

METHOD

Mix the parsley, pine nuts, parmesan, garlic, anchovies and lemon zest in a food processor until well blended.

With the blender running add olive oil a little at a time until the pesto has a smooth consistency.
Season with salt and black pepper.

Store the pesto in sterilised jars. Pour a thin layer of Olive Oil over the top of the pesto in the jar to keep it fresh. Place in a clean lidded jar and store in the fridge.

Variation: Replace parsley with coriander.