Pesto di Prezzemolo (Parsley Pesto)

Has your parsley gone into overdrive? The arrival of warm Spring days has caused the Italian parsley in our Community Garden to bolt and we’ve been pulling out quite a few of the older plants. After picking, washing and thoroughly drying the leaves, this vibrant green sauce is the result. Stir it through pasta, splash it over roasted veggies or dollop it on soups or toasted sourdough. The addition of a few drained anchovies and capers plus some chilli flakes will add to its tang and vibrancy.

Inroduction

About this Recipe

By: Sheridan Rogers

Has your parsley gone into overdrive? The arrival of warm Spring days has caused the Italian parsley in our Community Garden to bolt and we’ve been pulling out quite a few of the older plants. After picking, washing and thoroughly drying the leaves, this vibrant green sauce is the result. Stir it through pasta, splash it over roasted veggies or dollop it on soups or toasted sourdough. The addition of a few drained anchovies and capers plus some chilli flakes will add to its tang and vibrancy.

Ingredients

  • flat-leaf Italian parsley 3 cups well-packed leaves, washed and dried
  • garlic 2 -3 cloves, roughly chopped
  • parmesan (parmigiano reggiano) 60g, grated or finely chopped
  • pine nuts 50g
  • extra virgin olive oil 125ml (1/2 cup)
  • salt

Place all the ingredients except the oil and salt in a food processor bowl or Thermomix. Process to a cream then slowly add the olive oil through the feed tube until the mixture is smooth. Taste and add salt to taste.