1 cl Garlic; chopped
3 tb Pine nuts
2 Anchovy fillets in oil;
-rinsed
30 g Basil leaves
30 g Flat leaf parsley leaves
1 tb Red wine vinegar
150 ml Extra virgin olive oil; plus
-extra for preserving
Sea salt and freshly ground
-black pepper
Put the garlic, pine nuts, and anchovies and a little salt in a
pestle and mortar and pound until broken up.
Add the basil and parsley leaves a few at a time, pounding and mixing
to a rough paste.
Stir in the vinegar, then gradually stir in the olive oil until the
mixture is thick and well blended.
Taste and season with salt and pepper.
Store in a jar, with a layer of olive oil on top to exclude the air,
in the refrigerator until needed. Level the surface each time you use
it and re-cover the pesto with olive oil.
Tips:
Delicious with fish, chicken and meat dishes rather than with pasta .
Keeps well in the refrigerator but doesn't freeze well.
Can also use a food processor.
Recipe by Flavours of Tuscany by Maxine Clark, 2006
