Mixed herb pesto

Mixed herb pesto

By
From
The Produce Companion
Makes
500 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
100g basil leaves
80g parsley leaves
25g snipped chives
60g slivered almonds
100g grated parmesan
250ml extra-virgin olive oil, plus extra for the jars

Method

  1. Combine the herbs, almonds and parmesan in a food processor and process until finely chopped. Add the oil and process until smooth.
  2. Transfer to jars, covering the surface with a little extra oil, and store in the refrigerator for up to 2 weeks. Alternatively, spoon into ice-cube trays and freeze overnight, then transfer the cubes to a zip-lock bag and store in the freezer for up to 3 months. When ready to use, place the required number of cubes in a bowl and defrost in the refrigerator.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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