PARSLEY AND MINT PESTO WITH LEMON AND A TOUCH OF PEPERITA

Today we offer you a fresh and flavorful recipe: Parsley and Mint Pesto with Lemon, enriched with the unique taste of our Jalap-lemon and Chiliaglio. Perfect for dressing pasta, bruschetta, or as an accompaniment for meats and fish. Here's how to prepare it!

Ingredients for about 200 g:

• 60 g of parsley leaves
• 30 g of mint leaves
• 50 g of sunflower seeds
• 40 ml of extra virgin olive oil
• 2 tablespoons of lemon juice
• 1 teaspoon of Jalap-lemon Peperita
• 3 drops of Chiliaglio Peperita

Preparation:

1. Cleaning the aromatic herbs:
   • Clean the parsley and mint leaves using a cloth or damp paper towel to remove any impurities and soil residues.
2. Blending the ingredients:
   • Place the parsley and mint leaves, sunflower seeds, extra virgin olive oil, lemon juice, Jalap-lemon, and Chiliaglio drops into a blender.
   • Blend in pulses, optionally adding an ice cube to limit oxidation of the pesto and keep the bright green color.
3. Preparation with a mortar (alternative):
   • If you prefer to use a mortar, start by crushing the salt and sunflower seeds.
   • Then add the parsley and mint leaves, continuing to crush until you achieve a homogeneous consistency.
   • Add the lemon juice, Jalap-lemon, and Chiliaglio drops, mixing everything well.

Tips for use:

• Use the pesto to dress pasta, spread on bruschetta, or as an accompaniment for meats and fish.
• Store the pesto in a sterilized and tightly closed glass jar in the refrigerator for up to one week.