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Parsley pesto

This recipe was shared in the Growers' Sheet for 28/9/18.

vegetarian, vegan, dairy free, gluten free


3 cloves garlic, minced
1 tbsp olive oil
2 large bunches of parsley, washed
50ml extra virgin olive oil (more if you want)
1-3 tbsp lemon juice
1 tbsp balsamic vinegar
50-100g walnuts, chopped (can use sunflower seeds too)
2 tsp lemon zest
salt to taste


  1. Fry the garlic in the tablespoon of oil until soft.
  2. Remove the stalks from the parsley and chop roughly.
  3. Put all the ingredients into food processor and pulse until smooth. Add more oil if needed.
  4. Season to taste.
This can be used on cooked pasta, as a topping for fish when grilled, mixed with white beans for a salad, as a tapenade...the sky's the limit! 

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)