Читать книгу Love... Sewing - Pippa Cuthbert - Страница 19

2 cloves garlic, peeled and roughly chopped

3 Tbsp grated Parmesan cheese

25g/1oz fresh shelled walnuts

1 red chilli, halved, with stem and seeds removed

75ml/2½fl oz extra virgin olive oil

40g/1½oz coriander 10g/½oz mint

10g/¼oz chives

Grated rind of 1 lime

Juice of ½ lime

Salt and freshly ground black pepper to taste

Makes 250ml/8fl oz

Put the garlic, Parmesan, walnuts, chilli and 1 Tbsp of the olive oil in a food processor and whizz to a paste. With the motor still running, drizzle in the remaining olive oil until the desired consistency is reached. Add the herbs, lime rind and juice to the food processor and blitz to combine but do not whizz to completely purée the herbs. Add salt and pepper to taste. Transfer to a jar or airtight container and cover with a thin layer of oil. Seal and refrigerate for up to 2 weeks.