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Parlsey and Basil Pesto

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Ingredients
  

  • 100 grams herbs and or salad leaves leaves this can be any combination of leafy herbs and salad leaves you like. I used approx 40 grams of basil and 60 grams of parsley
  • 50 grams finely grated Parmesan this can be fresh or ready-grated
  • 50 mls Olive Oil
  • 3 cloves of garlic, minced or a teaspoon of easy garlic if you prefer
  • 1 tbsp Lemon juice or lime in pinch
  • Salt and Pepper to taste

Instructions
 

  • Rinse the herbs and salad leaves in cold water and gently pat dry in a clean tea towel.
  • Mince the garlic either using a garlic press or by finely chopping with a knife and grate the parmesan if you haven't already done so.
  • If using a blender gently tear the herbs and add to the blender (stalks and all!) along with the garlic, olive, parmesan, lemon juice and seasonings.
  • Pulse until the ingredients resemble a chunky, but not totally smooth, paste.
  • If making the pesto by hand, finely chop the herbs and leaves and then mix in a bowl with all the other ingredients. You could also use a pestle and mortar but I find this doesn't work as well as I would like on the parsley.
  • Taste your pesto and add more garlic/lemon/salt and pepper as desired.

Notes

You can make this recipe either by hand or by using a blender. I used a mini blender that's usually used for coffee beans. Using a blender gives a smooth overall texture whereas chopping by hand gives the pesto a more textured finish.
Both are equally delicious.