Wednesday, June 3, 2015

Basil-Parsley Pesto

When we visit Charleston we find ourselves at Coda del Pesce  at least once if not twice per trip. The menu changes daily but it’s always delicious. The one constant (non)menu item is the ciabatta bread they serve with this amazing pesto. It’s super light but really addicting & we’ve definitely asked for seconds (& wanted thirds) because it’s that good. The wait staff is super knowledgeable & more than happy to share how the dishes are prepared so of course we asked, “what’s in the pesto?” The answer was not much. Literally there are a handful of ingredients that make the pesto so delicious. Naturally,  I made some mental notes & then made it at home.

The one main element that separates this pesto from your usual pesto is also what makes it so light - it doesn’t have any cheese or nuts but it does have anchovies. I know that may sound a little unapproachable but really the anchovies just serve as a salt factor. It doesn't taste fishy what-so-ever. I promise. (Note: If you're preparing this for picky eaters who are put off by fish just don't mention the anchovies & all they'll know is that it tastes delicious.) It’s really fresh & great on everything (I mean everything: bread, fish, pizza, potatoes, veggies).

Make this & then let me know what you put it on. Tag me in your photos on instagram (@mrshoh or #HeatherOMade) if you do I'd love to see your concoctions!

  • 1 generous handful fresh basil leaves (about a cup)
  • 1 generous handful fresh parsley (about a cup)
  • 4 anchovy fillets
  • 1 clove garlic
  • 3/4 - 1 cup extra virgin olive oil
  • salt (if needed)
Make it!
  1. Blend the basil, parsley, anchovies & garlic in a food processor until all the pieces are finely chopped.
  2. Drizzle in the olive oil a little bit at a time with the food processor on until desired thickness is achieved. I like to make this one a little bit thinner so I add closer to a cup of olive oil.
  3. Taste it. Depending on how salty your anchovies are you may or may not need to add salt - you decide.
  4. Serve it on ANYTHING.
  5. Store in an air tight container in the fridge.

1 comment:

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