winter pesto

this is probably my favourite pesto sauce. it is called winter pesto because it is made with fresh parsley instead of fresh basil, and parsley is readily available all year round and always at a reasonable price. now the reason i like it best is that for one it is very flavourful (not all pesto sauces are created equal that way), and secondly it tends to keep a nice green colouring unlike basil pesto which seems to turn brownish.

ingredients

2 cups ~ 500ml -fresh parsley, chopped coarsely

1/2 cup ~ 125ml -grated parmesan cheese

1/4 cup ~ 60ml -pine nuts

2 tbsp ~ 30ml -dry basil

3 or 4 -cloves of garlic, cut in small pieces

1 tsp ~ 5ml -salt -to taste

1/4 tsp ~ 1ml -pepper -to taste

3/4 cup ~ 375ml -olive oil

1/2 cup ~ 125ml -sundried tomatoes, cut into small pieces -optional

• make sure all the ingredients are chopped or cut into smaller pieces even if you use a high-power blender. having the mixture stuck at the bottom of the blender is not fun. if however it happens, adding the olive oil will help it get unstuck.

• put all the ingredients at once in a blender except for the olive oil and the sundried tomatoes, and mix until everything is finely chopped.

• then, still while mixing, add little at a time the olive oil until you have a well blended and smooth mixture.

• transfer the pesto sauce into a bowl. if you choose to add the sundried tomatoes in your pesto, add them at this point and blend into the sauce — the little pieces will not only add flavour to your dishes but also colour.

• you can store the pesto into small jars and freeze them.

this recipe makes about 375ml of pesto sauce, that’s 1.5 cup, which you can store in small jars and freeze for future meals.

pesto makes wonderful pasta salads: simply add your favourite veggies and some protein such as shrimps or chicken and you’re done. easy, fast and delicious!

please let me know if you enjoy this pesto by leaving me a comment ~ thanks!