What happens when there’s a big bunch of fresh parsley in a weekly vegetable box?
You make parsley pesto, of course. What else?
There’s nothing better than the smell and taste of fresh herbs. Mix that with some garlic and parmesan cheese and it’s a match made in heaven.
If you’re a fan of pesto, this recipe is for you.
But here’s a disclaimer: this is a nut-free pesto recipe. Not because of allergies or preferences. Simply because we didn’t have any pine nuts in the cupboard.
It still tastes great though.
So, let’s get on with how to make parsley pesto.
Bunch of fresh parsley (approximately 60g)
1 garlic clove
3 tablespoons of olive oil
25g of finely grated parmesan
- Start by removing the stalks from the parsley. This takes some time but the rest of the method is super quick.
- Steam the parsley leaves for approximately seven minutes.
- Add the garlic clove, grated parmesan and olive oil into a food processor.
- Once the parsley has been steamed, add to the food processor.
- Blitz until it resembles pesto.
It’s a good idea to sample the flavour before removing it from the food processor. That way, if it needs some extra cheese or olive oil, you can add a bit more.
Then, place it in an air tight container or jar and store in the fridge. Be sure to use it within a couple of weeks.
This parsley pesto is great with pasta and a crisp green salad on the side. Glass of white wine optional.