Pesto is one of the simplest ways to bring the garden to the table. It takes about ten minutes, keeps well, and makes good use of a big handful of fresh herbs. This version works with basil, parsley, or a mix of both.
Ingredients (makes about 1 cup)
- 2 packed cups fresh basil leaves (or half basil, half flat-leaf parsley)
- 1/3 cup walnuts or pine nuts
- 1/2 cup finely grated Parmesan
- 1 small garlic clove
- 1/2 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Method
- Toast the nuts in a dry pan over medium heat for 3 to 4 minutes, stirring, until fragrant. Let them cool.
- Add the herbs, nuts, Parmesan, and garlic to a food processor and pulse until finely chopped.
- With the motor running, pour in the olive oil in a slow stream until the pesto is smooth.
- Stir in the lemon juice, then season with salt and pepper. Taste and adjust.
Ways to use it
- Toss with whole-grain pasta and roasted vegetables.
- Spread on toast and top with sliced tomatoes.
- Stir a spoonful into soup or a bowl of beans.
- Thin with a little lemon juice and water for a salad dressing.
Storing
Keep pesto in a jar in the fridge with a thin layer of olive oil on top for up to 5 days, or freeze it in an ice-cube tray for single portions.
Pesto is a good everyday way to eat more fresh greens, and the olive oil and nuts add healthy fats. For a dairy-free version, swap the Parmesan for 2 tablespoons of nutritional yeast.
