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Spices/Sauces/Rubs | |
| 2 cups loosely packed fresh basil 1/4 cup loosely packed fresh parsley, optional 1/2 cup (50 grams) finely grated Parmigiano-Reggiano cheese 1/4 cup (35 grams) pine nuts, pistachios or walnuts, toasted 1/2 lemon, zested and juiced 2 garlic cloves, finely minced or grated 1/3 cup (85 milliliters) extra virgin olive oil Kosher salt Freshly ground black pepper | |
| Add the basil, parsley, Parmigiano-Reggiano, nuts, lemon zest, lemon juice, garlic and extra virgin olive oil to a food processor and blitz until smooth. Season to taste with salt and pepper. Store in a sealed container for up to 1 week in the fridge or 3 months in the freezer. | |
Unrated | |
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