Recipe Centre

Parsley pesto

Ingredients
30 g fresh parsley tops, washed and trimmed
1 small bunch chives, snipped
60 g cashew nuts, lightly toasted
60 g Parmesan cheese, grated
300 ml olive oil
salt and freshly ground black pepper

Method:
Place parsley and chives in a food processor and whiz to a purée. Add nuts and cheese. With the motor running, pour in olive oil to make a thick green purée. Do not overmix, season with salt and pepper. Store pesto in a screw-top jar in fridge for up to 4 weeks. Use to flavour pasta and vegetable soups.

Recipe From : Ideas May 01, 1993

Recipe from Ideas : May 01, 1993 See what Ideas has in store this month. Subscribe now and save!