  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 sterilized jars. Pour a thin
layer of Olive Oil over the top of the pesto in
the jar.
Seal with a clean lid to keep it fresh-store
in the fridge.
Tip: Sterilize your jars in the microwave to
make sure they are clean and fee from bacteria
- enjoy!
Variation: Replace parsley with coriander.
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