From: macheesmo.com
Serves: 4
Goes with: Roast new potatoes, ideally fingerling. Or fried chicken/sandwiches
Notes: Pestos are fairly robust. Add 1/2 red onion, or swap coriander for chives, or almonds for pine nuts.
30g fresh chives
30g fresh flat leaf parsley
2 tbsp pine nuts (or almonds)
1 large garlic clove
Pinch of salt
Up to 1/2 cup olive oil
2 tbsp lemon juice
- Add all pesto ingredients but the oil and lemon juice to a food processor and pulse them a few times.
- While processing, drizzle in the olive oil until the pesto is a coarse paste but isn't too oily, should take less that 1/2 cup
- Move to serving bowl, stir in the lemon juice
- Adjust lemon juice, salt, sugar to taste. Sugar will offset the bitterness of the herbs, lemon brightens the whole pesto but shouldn't dominate.
