Parsley pesto
This recipe was shared in the Growers' Sheet for 28/9/18.
vegetarian, vegan, dairy free, gluten free
Ingredients
Ingredients
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
Directions
Directions
- Fry the garlic in the tablespoon of oil until soft.
- Remove the stalks from the parsley and chop roughly.
- Put all the ingredients into food processor and pulse until smooth. Add more oil if needed.
- 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 :)