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    • Anchovy and Basil Pesto

    Mark Sharron
    Easy
    20 minutes
    2
    Anchovy and Basil Pesto is a delicious and flavorful Mediterranean-style dish that is easy to prepare and nutritious. This recipe combines the savoury flavour of anchovies with the sweet, fragrant taste of basil, creating a unique and delicious flavour combination. The addition of capers and Parmesan cheese adds a salty, creamy element to the dish, while the lemon juice adds a bright and acidic note. This dish is a great way to add flavour to any meal.
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    Ingredients

    • 1/4 cup extra-virgin olive oil
    • 2 tablespoons freshly squeezed lemon juice
    • 2 cloves garlic, minced
    • 1/4 cup fresh basil leaves, chopped
    • 2 tablespoons capers, drained
    • 2 tablespoons anchovy paste
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 cup grated Parmesan cheese

    Method

    • How to Make Anchovy and Basil Pesto
    • Gather all ingredients: olive oil, lemon juice, minced garlic, chopped basil, drained capers, anchovy paste, black pepper, grated Parmesan
    • Measure out each ingredient to the specified amount
    • Set up a food processor or blender on your workstation
    • Add the chopped basil leaves to the processor bowl
    • Add minced garlic to the processor
    • Add drained capers to the bowl
    • Add anchovy paste to the mixture
    • Add the grated Parmesan cheese to the bowl
    • Pour in the freshly squeezed lemon juice
    • Add freshly ground black pepper
    • Pulse the mixture several times to coarsely blend
    • With the processor running on low, slowly drizzle in the extra-virgin olive oil
    • Continue to blend until the mixture reaches a cohesive, spoonable paste consistency; scrape down sides if needed
    • Taste and adjust seasoning if desired, bearing in mind the saltiness of anchovy and capers
    • Transfer pesto to a bowl or storage container
    • Serve immediately or refrigerate for later use
    • Suggested serving: Spoon onto crostini as a canapé, dollop over steamed vegetables, toss with warm pasta, or use as a topping for grilled fish fillets
    • For plating: Drizzle with additional olive oil and garnish with small basil leaves or extra grated Parmesan