The classic pesto is made with basil – unfortunately, basil season is not as long. Nevertheless: don’t despair, pesto is available all year round! One of my favourite herbs for pesto, which is in season almost the whole year, exept of January and February, is parsley! In Switzerland, it can normally be bought locally in January as well and it grows as soon as the temperatures get warmer again in spring. I like to serve the pesto with homemade pasta – but it can also be combined with meat, for example with lamb.
2 bunches of parsley (either kind)
1-2 cloves of garlic
40g pine nuts
3-4 tablespoons Parmesan cheese
4-6 tbsp olive oil
Put the pine nuts into the food processor and pulse until a fine flour is obtained. If no food processor is available, grind the pine nuts with a rolling pin.
Finely chop parsley – or put parsley and olive oil into a food processor and pulse until the desired consistency is obtained. Press in the garlic cloves. Mix parsley, oil, garlic cloves, parmesan and ground pine nuts, season with salt – and enjoy!
Tip: All pesto variations – filled in beautiful glasses – are always a nice gift!