A light and bright alternative to the traditional basil/pinenut pesto with a variety of uses.
Course: Main Course
Keyword: Quick & Easy, Sauce
Author: Kirsten Getchell
Food Processor or Blender
1bunchbasilabout 1 1/2-2cups
1bunchparsleyabout 1 1/2 cups-2cups
1/2cupolive oilextra virgin
Prepare the ingredients.
Put 1 large or 2 smaller peeled garlic cloves in a small bowl of boiling water and let sit for 5 minutes.
Warm a small pan on the stove and add walnuts for a few minutes until lightly toasted. Remove walnuts to plate and let them cool.
Pull or cut parsley leaves off the thick stems - softer/smaller stems are okay to add. Discard any thicker stems or save for another use.
Pull or cut basil leaves off the thick stems - softer/smaller stems are okay to add. Discard any thicker stems or save for another use.
Grate or measure out ½ cup or so Parmesan.
Put the garlic cloves, basil and parsley in a food processer or blender, and give it a few good long pulses until roughly chopped.
Add the toasted walnuts, and give it a few more pulses to incorporate.
Add the grated Parmesan, and give it a few more pulses to incorporate.
With the little top of your processor or blender off, drizzle in the olive oil while the food processor is pulsing/on.
Take the whole top off and add a few grinds of black pepper, a good pinch or two of Kosher salt, and using a microplane add the zest of your lemon, and then a good squeeze of lemon juice from half the lemon.
Put lid back on and pulse to incorporate again. (If you want a thinner consistency, add more olive oil.)
Transfer the pesto into a jar or two and top with some olive oil to seal.
Keep in the refrigerator for up a week, or place in freezer. The pesto thaws out quickly with a quick zap in the microwave.
Toss with pasta – particularly great with sauteed peas, pancetta and parmesan.
Mix with Greek yogurt to make a marinade for chicken pieces.
Dab on top of cooked fish such as roast or grilled salmon, halibut or swordfish.
Toss with fresh tomatoes and fresh mozzarella cheese and a dash of balsamic.
Copyright 2020 Kirsten Lara Getchell. All Rights Reserved.