BLOG & RECIPES

Jun 28th 2018

Green Pesto

by Michelle Moroney

 

Ingredients:

2 cups fresh herbs/greens (basil, parsley, blanched nettle, wild garlic, kale, baby spinach)

1⁄2 cup freshly grated Parmesan-Reggiano cheese

1⁄2 cup extra virgin olive oil

1/3 cup nuts (walnuts, pine nuts, hazelnuts)

3 garlic cloves, minced (about 3 teaspoons)

Juice of 1⁄2 lemon

1⁄4 teaspoon salt, more to taste

freshly ground black pepper to taste

 

Method:

Heat a small frying pan over a low heat.

Toast the nuts until golden, shaking occasionally.

Put into a food processor with the other ingredients.

Process until smooth.

Check seasoning.

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