Parsley pesto

Name: Parsley pesto
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 30.00 g fresh parsley; 1.00 fresh chives small bunch, chopped; 60.00 g cashew nuts toasted; 60.00 g parmesan cheese grated; 300.00 ml fresh chillies 573; sea salt and freshly ground black pepper

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By Food24 November 03 2009

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Ingredients (6)

30.00 g	fresh parsley
1.00	fresh chives — small bunch, chopped
60.00 g	cashew nuts — toasted
60.00 g	parmesan cheese — grated
300.00 ml	fresh chillies — 573
	sea salt and freshly ground black pepper

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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.