A burst of colour and flavour is what we crave from summer’s bounty. The plant-forward and pescatarian fare in Diala’s Kitchen by blogger Diala Canelo deliver, and are easy to prep, leaving you time to savour the season.


Photography: Diala Canelo


  • 3 cups tightly packed fresh basil leaves
  • 2 1⁄2 cups tightly packed fresh flat-leaf parsley leaves
  • 5 large garlic cloves, coarsely chopped
  • 1 cup pine nuts, toasted
  • 1⁄2  tsp sea salt
  • 1⁄2  tsp freshly ground pepper
  • 1 1⁄4 cups extra-virgin olive oil
  • 1⁄2 tsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 cup finely grated Parmesan cheese


In a food processor, combine the basil, parsley, garlic, pine nuts, salt and pepper. Blend into a paste.

With the motor running, stream in the olive oil and blend for about 10 seconds. Add the lemon zest and juice and blend for 5 seconds.

Scrape the pesto into a medium bowl and stir in the Parmesan. Store in a clean jar with a lid or in a covered container in the fridge for up to 2 weeks, or in the freezer for up to 4 months. If using from frozen, thaw in the fridge overnight.

Makes 2 cups.

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