Antipasto with summer herb pesto and tapenade
Photo by Babiche Martens
|2 cups||Fresh herbs, mixed basil, mint, parsley and coriander|
|¾ cup||Extra virgin olive oil|
|4 Tbsp||Pine nuts, lightly toasted, crushed|
|3||Garlic cloves, crushed|
|1 to taste||Salt|
|80 g||Parmesan cheese, (freshly grated)|
- To make the pesto, using either a food processor or a mortar and pestle, roughly chop the herbs then blend with the oil, pine nuts and garlic. If using a food processor, stop pulsing once or twice to scrape down the sides and give the ingredients a stir.
- Add salt to taste then stir through the parmesan and spoon into a jar. Cover with a thin film of olive oil and refrigerate until needed.
- To make the tapenade, roughly chop the olives and add to a food processor with the garlic, anchovies, capers, parsley and lemon. Blend to combine, again stopping to scrape down the sides.
- Continue blending while adding the oil then taste for seasoning. Spoon into a jar and cover with a thin film of olive oil before refrigerating.