Name: Pesto
Yield: Makes about 1½ cups/300 g
Cuisine: American
Ingredients: 1 tbsp pine nuts, lightly toasted; 1 tbsp chopped fresh parsley; ⅔ cup/160 ml extra-virgin olive oil; ¼ cup/20 g fresh basil leaves, tightly packed; ¼ cup/25 g grated Parmesan; 2 garlic cloves; ½ tsp kosher salt; Zest and juice of ½ lemon

Preparation info

Makes about
1½ cups

Difficulty
Easy

Appears in

Huckleberry

By Zoe Nathan

Published 2014

About

Pesto is insanely versatile, so I always make a double batch, and at Huckleberry we make it by the boatload. It will elevate almost every savory recipe in this book. I love putting it on the Poached Eggs, Pesto, and Snap Peas or serving it as a dipping sauce alongside frittatas, or the Butter and Herb Potatoes. It’s also good served with the Braised Brisket and Fingerling Potato Hash.