4 oz (100 g) mixed seeds
1⁄2 small tub of mixed pitted olives
1 packet (30 g) of fresh, flat leaf parsley
1 oz (25 g) Parmesan cheese
1 tbsp tomato purée
1⁄2 tbsp garlic purée
Lemon juice
Black pepper
1⁄4 pint (125 ml) olive oil
Method
1. Wash the fresh parsley, cut the stalks off, then tear up and put
in the food processor with the seeds, olives, grated Parmesan,
tomato and garlic purées.
2. Season with black pepper and a little lemon juice then whiz for
a minute, stopping to scrape the food away from the sides every
few seconds.
3. Add the olive oil gradually through the funnel with the food
processor on pulse or the slowest setting, until it looks right to
you.
4. Pack the pesto into a clean jar and pour another 2 tsp of olive
oil on top.
5. Store in the fridge for a week.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น