Presto Pesto!

pesto

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:

Ingredients:

• 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

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Directions:

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.