Pesto Duo : 2 easy pesto recipes

Pistachio Herb Pesto

Serves 8 people

Olive oil

1 cup parsley leaves

1/2 cup mint leaves

1/4 cup shelled pistachios

2 tablespoons chopped chives

zest and juice 1 lemon

1. In a food processor fitted with a metal blade, chop the parsley, mint, pistachios and chives using short pulses. Add the lemon juice and zest. With the machine running, pour in the olive oil and process until the pesto is fairly smooth. You will need at least 1/4 to 1/3 cup of olive oil. It should have the consistency of thick mayonnaise. 

Use in pasta dishes, as part of a vinaigrette, on roasted vegetables, in sandwiches and wraps.

Basil Shallot Pesto

Serves 8 people

3 large handfuls (about 3 cups) basil leaves - using different varieties of basil if possible

1 shallot - peeled and halved

1/2 cup pine nuts

Zest and juice of 1 lemon

7-8 grinds black pepper

pinch sea salt

Olive oil

1. In a food processor fitted with a metal blade, chop the basil, shallot, pine nuts with the juice and zest of 1 lemon using short pulses. You may need to stop the machine and scrape down the sides to make sure everything is incorporated. Then, with the machine running, pour in the olive oil and process until the pesto is smooth. You will need at least 1/2 to 2/3 cup of olive oil to get the right consistency.

NOTE: Use in pasta dishes, as part of a vinaigrette, on roasted vegetables, in sandwiches and wraps.