A vibrant green pesto perfect for a springtime lunch. I resisted the urge to include garlic in this one to let the dill and parsley do their magic without other over-powering flavours.
Ingredients:
- A big bunch each of dill and parsley, more than the supermarket small packs
- Pecorino cheese
- Handful of pistachios
- Olive oil
- Lemon juice, salt and pepper
First, toast the pistachios in a dry frying pan for around 30 seconds, just to release their flavour.
Next, add the bunches of herbs, stalks and all, into a food processor. Add in the pistachios and the grated pecorino cheese and a good lug of olive oil.
Start blending in the processor, adding oil at the top as you go. You may need to stop the blender at times and stir round, so the consistency is even.
Continue adding oil and blending until you have a mix that is loose with oil but without being sloppy. Add salt, pepper and a good squeeze of fresh lemon juice and stir.
This goes wonderfully with penne or rigatoni pasta – or actually, any pasta! You could also use it as a marinade for fish, or spread onto fresh bread to give an extra dimension to a sandwich.
Enjoy!
