Recipe: Garden Pesto
A burst of colour and flavour is what we crave from summer’s bounty. The plant-forward and pescatarian fare in Diala’s Kitchen by blogger Diala Canelo deliver, and are easy to prep, leaving you...
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Cooking tools:
- Food processor
- Microplane
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spatula
- Skillet
- Stove
- Mason jar
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 3 cups tightly packed fresh basil leaves
- 2 1⁄2 cups tightly packed fresh flat-leaf parsley leaves
- 5 large garlic cloves, coarsely chopped
- 1 cup pine nuts, toasted
- 1⁄2 tsp sea salt
- 1⁄2 tsp freshly ground pepper
- 1 1⁄4 cups extra-virgin olive oil
- 1⁄2 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 cup finely grated Parmesan cheese
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