November 26, 2013 by dgarnett2013
Parsley Pesto: Rory O’Connell
Great with soup, esp. potage bonne femme.
- 25g/ 1oz flat parsley leaves. No stalks.
- 1-2 cloves garlic, peeled and crushed
- 40g/ 11/2oz freshly grated Parmigiano Reggiano
- 25g/ 1oz pine nuts
- 75ml/ 3 fl oz/ scant 1/2 cup extra virgin olive oil
Put all the ingredients except the oil into the food processor. Whizz for a second or two, add the oil and a little salt. Taste and correct seasoning.
Made the day of the multicoloured sky.