Parsley Pesto
A flavourful green dip that packs a punch! Delicious on bread, mixed into pasta or add more oil and use as salad dressing. Ingredients can be substituted and quantities adjusted to suit what you have on hand or your desired consistency and flavour…
Ingredients
3 loosely packed cups of leaf parsley - some of the stems is fine
⅓ cup nuts - either pine nuts, cashews or walnuts
½ cup finely grated parmesan cheese
2 cloves fresh garlic
⅓ cup extra virgin olive oil
1 tablespoon lemon juice
A small pinch coarse sea salt – adjust to taste
A small pinch freshly cracked black pepper - adjust to taste
Instructions
Add the parsley, nuts and garlic to food processor or blender and blitz until well chopped – approx. 30 seconds.
Next, add parmesan cheese and blitz and for about 5 seconds.
Add oil and blend again until just combined and pesto consistency, or put mixer on low setting and slowly pour the oil in until just combined. Do not over mix.
Stir in a tablespoon of freshly squeezed lemon juice and season to taste.
Use straight away or transfer to a jar with a tight-fitting lid. Pour a little oil over the top of the pesto to stop it oxidizing then keep in the fridge for 4 to 5 days.
Notes
Parsley – both curly and flat leaf parsley will work. It can also be substituted or supplemented with other herbs such as basil, chives, coriander
Nuts – If possible use roasted nuts. Pine nuts, cashews or walnuts are all good, otherwise toasted sunflower or pumpkin seeds would also work
Lemon – fresh lemon juice is best, if you want to add more flavour add some flesh or zest when you blend the parsley
Cheese – Parmesan or pecorino cheese is best, but any hard cheese will be fine. Substitute cheese with nutritional yeast if vegan
Storing/freezing - This pesto should be kept in an air-tight container in the fridge and used within 5 days. You can freeze the pesto if you wish, it should be used with two months
Enjoy, F x
