By Stylicious Living

Tips for you & your home including tips on decor, gardening, healthy recipes, eco-friendly trends, and much more!

Sunday, October 17, 2010

Stylicious Purple Pesto

Pesto keeps well in the fridge for up to a week and what better to make with our last harvest of basil & parsley in Southwestern Ontario. 

  • 2 cups of pine nuts
  • 1.5 cups of extra virgin olive oil
  • 6 cloves of garlic
  • 3 cups of purple or green basil
  • 2 cups of parsley
  • 1 tsp of pepper
  • A pinch of salt
  • 1/3 of a cup of lemon juice or chicken/veggie stock
  • 1 cup of Parmesan cheese
  • Toast Pine Nuts until golden brown (approx. 5 minutes on med-low).
  • Heat oil and garlic on low for 15 minutes.
  • Place all ingredients into food processor and pulse until paste forms.
  • Serve over any meats including chicken, red meat, fish, pork, etc.

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