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. 

Ingredients:

• 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

Directions:

• 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.

Enjoy!