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Nicky’s Recipe for the Month of February – Basil and Parsley Pesto
February 12th, 2018
I would like to start with the Power of Parsley! With Valentines day coming up I thought I would post a recipe with an unexpected aphrodisiac theme to it! Oysters, chocolate and chilli’s have traditionally been associated with increasing sexual desire but who knew that parsley was packed full of love? Apparently this bright green leafy herb stimulates and increases the blood flow to the sexual organs.It is also a rich source of magnesium, manganese and antioxidants; and has natural antifungal and antibacterial properties.
Basil and Parsley Pesto
50g pine nuts, lightly toasted
30g bunch of basil, leaves only
30g bunch flat leaf parsley, leaves only
1 garlic clove, peeled and chopped
35g Parmesan, finely grated
Finely grated zest of ½ lemon
100-150ml extra virgin olive oil
A good squeeze of lemon juice
Sea salt and freshly ground black pepper
Method:
Toast the pine nuts in a dry frying pan over a medium heat, for a few minutes, tossing frequently until golden brown. Remove from the pan and leave to cool.
Put the toasted nuts in a food processor, with the basil, garlic, parsley, Parmesan and lemon zest. Whizz to a paste then, with the motor running slowly, pour in the olive oil until you have a sloppy puree.
Scrape into a bowl. Season well with sea salt and freshly ground black pepper. Add a good squeeze of lemon to taste. This will keep in an airtight container in the fridge for a few days.
