1/2 cup of fresh Italian flat-leaf parsley leaves
2 garlic cloves
1/4 cup of pine nuts, lightly toasted
1 teaspoon of lime zest
1 teaspoon of fresh lime juice
1/3 cup of freshly grated Parmigiano-Reggiano cheese
1/3 cup of a fine extra-virgin olive oil
Salt and freshly ground black pepper to taste
Combine the cilantro, the parsley, the garlic, and the pine nuts. Blend them in a blender or food processor with a pulsing action.
Add the lime zest anbd juice and blend again.
Add the cheese and blend of 15 seconds.
With the machine running, slowly add the olive oil.
Season to taste with the salt and the fresh ground black pepper.
Continue to process until the pesto reaches the desired consistency.
Allow the pesto to stand for 10 minutes before serving to allow the flavors to develop.
This recipe will make about 1 1/4 cups of pesto.
This pesto mixes well with butter to drizzle over hot vegetables. It's also a great additive for dips or salad dressing.
No comments:
Post a Comment