There are a couple of possible methods for preparing this dish:

• Chopping by hand, using a pestle and mortar.
• Using a blender.

Feel free to use the one that best suits you!  

Preparing the pesto (blender method)

• Put the garlic into the blender and pulse. 
• Add the pine nuts and pulse again until roughly chopped (be careful not to over-process). 
• Add the parsley and pulse carefully until it is well mixed but still very textured.  
• Turn into a bowl and stir in the Parmesan or Pecorino.  
• Pour in the extra virgin olive oil, mixing to a juicy paste.  
• Season to taste. 

To serve

This is an incredibly versatile dish. Try using your freshly made pesto in any of these ways – or please, email us with any dishes you have made with this recipe.  

• Mix with your favourite pasta 
• Mix with pasta, a tin of tuna and fresh tomatoes for a great salad 
• Spoon over any white, filleted fish. Place in the oven – delicious! 
• Use as a dip with crostini 
• Spoon over roasted veg 
• Smear into a ciabatta and place in the oven for an alternative to garlic bread 
• In a toasted mozzarella, pesto and tomato sandwhich 
• Stuff chicken breast with any flavour pesto and bake 
• As a topping on your favourite pizza 
• Add a spoonful into a veg soup – gives it a great lift! 
• Delicious spooned over a poached egg 

Top tips:

• You can substitute the parsley for: basil, artichokes, sun dried tomatoes, olives or most fresh green herbs. 
• The pine nuts can be changed to almonds or walnuts 
• Add the salt at the end as the parmesan and pecorino are salty cheeses 
• Increase the quantities and store in an airtight jar (ensure the mixture is covered with olive oil to help preserve it) 

Serve our Pesto di prezzemolo Pugliese with a bottle of our fabulous Terre Di San Vito Mosi rose wine.