Friday, 24 June 2011

Something for the weekend

Donna Hay's mint pesto

1/2 cup flat-leaf parsley leaves
1/4 cup mint leaves
1 clove crushed garlic
1/4 cup lemon juice
1 tbs olive oil

blend in food processor until smooth
season to taste
 Along with 1/2 cup of blanched garden peas,
add to drained orecchiette pasta allowing the residual heat to warm through the pesto.
Serve with grated pecorino.

Gnocchi  works well as a substitute if orecchiette isn't available.

Now playing: Ibrahim Ferrer - Dos Gardenias


Pigtown-Design said...

looks delicious. pesto just snaps me into summer!

i freeze cubes of it, sans cheese, for the winter months.

Thombeau said...

oh my god i am so totally there!!!

Barima said...

I am fully supportive of such appetite whetting