Basil Pesto and Parsley Pesto
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
2
- For the parsley pesto
- 1 bunch flat-leaf parsley
- 2 shallots
- 50 milliliters grapeseed oil
- 1 tsp Sea salt
- freshly ground peppers
- For the basil pesto
- 1 bunch Basil
- 1 Tbsp toasted Pine nuts
- 2 garlic cloves
- 1 tsp Sea salt
- 20 grams Parmesan
- 20 grams pecorino romano
- 75 milliliters best olive oil
- freshly ground peppers
Preparation steps
1.
For the parsley pesto, rinse the parlsey, pat dry, remove the leaves from the stems, and finely chop. Peel and finely dice the shallots. Heat 1 tablespoon of the oil in a pan, and sauté the shallots until soft. Cool the shallots. Puree the shallots and parsley with half of the remaining oil (or crush in a mortar), then stir in the remaining oil. Season to taste with salt and pepper.
2.
For the basil pesto, crush the basil, pine nuts, and garlic in a large mortar. Gradually incorporate the salt and the cheese. Mix in the oil, by the spoonful, until a thick pesto has formed. Season to taste with pepper. Place in a glass jar, cover with a little olive oil, and seal. This will last in the refrigerator for 1-2 weeks.
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