In this recipe, I have enhanced an Italian pesto by adding some pistachio nuts, parsley, and lime juice, giving the pesto a little Persian flavour. You can add this pesto to a pasta or lasagne or use as a topping for a range of dishes, for instance, to complement a piece of salmon or roasted vegetables.
15g basil leaves
10g parsley leaves
20g pine nuts
2 cloves of garlic, peeled
30g parmesan, coarsely grated
A pinch of chilli flacks
1 tbsp freshly squeezed lime juice
6-7 tbsp extra virgin olive oil
Freshly crushed black pepper
Salt to taste
Add the basil and parsley to a food processor and blitz for 10-15 seconds or until the leaves are roughly chopped.
Add the nuts to the food processor and blitz for approximately 10-15 seconds or until the nuts are fully chopped.
Add the garlic, parmesan, chilli pepper and lime juice and blitz to a desired consistency; personally, I like my pesto on the crunchy side.
Transfer all the ingredients to a bowl and add the olive oil. Depending on how runny you prefer your pesto adjust the amount of olive oil. Season with salt and pepper.
You can store your pesto in the fridge, under a thin film of olive oil for up to one week.