Even before we officially open our doors, we’ve been busy.
These days have been about new dreams. We’ve been running up and down the country meeting new people, new ideas, new products. On days we stay in the Gush, we jump back and forth between Rosh Tzurim and Alon Shevut (a wonderfully short traffic-free drive where there are no stop signs, no traffic lights just a traffic circle or two to send us on our way). We’re watching as the renovation unfolds, we’re writing, we’re cooking together. It’s really a magical time.
Today was about great pesto. There is nothing as delicious as fresh pesto. Really nothing. This recipes makes a heaping ton of it, and as much as I agree with Dikla about the merits of coriander (I am not a fan while Dikla is a SUPER fan), it truly makes this recipe pop.
Fresh pesto is a gift people who are deeply in love should give to each other.
This recipe makes about 3 1/2 cups of pesto. Pesto stores beautifully if kept in a sealed glass jar in the fridge.
2 boxes of basil
2 bags of parsley
1 generous handful of coriander
2 cloves of garlic
100 grams of walnuts
70 grams of fresh lemon juice
1 1/2 tsp salt
Pinch of pepper
150 grams of olive oil (better quality = better taste)
150 grams of neutral oil (we use canola)
Toss all ingredients into a blender. Blend really really well.
Store in a glass jar, tightly sealed, in the fridge for up to 3 weeks.