Subj : Tuscan Basil, Parsley, And Anchovy Pesto
To   : All
From : Ben Collver
Date : Sat May 25 2024 09:48:48

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tuscan Basil, Parsley, And Anchovy Pesto
 Categories: Italian, Pesto
      Yield: 1 Batch

      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

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