Parmesan and Parsley Pesto…

 “Pesto is rustic and royal all at once, utilising backyard ingredients from the land to make a sauce fit for a king.”

~ Kimberley Stakal

Pesto has so much to offer…


It can be made nut-free and with any of your favourite garden herbs.

I love this version; garlic, parmesan cheese, olive oil and lemon juice.


Process, blend or use a pestle and mortar.


It smells great already.


  • 1 bunch flatleaf parsley, roughly chopped
  • 1 clove garlic, crushed
  • 30g parmesan, finely grated
  • 100ml extra virgin olive oil
  • Lemon juice, to taste
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Gradually add in the olive oil.


I like a lot of lemon juice!


  1. Place the chopped parsley into a food processor with the garlic and parmesan.
  2. Process until smooth.
  3. Gradually add the olive oil.
  4. Add in the lemon juice.
  5. Season with salt and pepper.


This pesto is great with pasta, as a salad dressing,

a topping for vegetables, a dip for tortillas,

a base for pizza and  great on bruschetta.


I adore it as a garnish for my Butternut Squash soup.

I like to add pine nuts as a crunchy topping!


Frances 💚


11 thoughts on “Parmesan and Parsley Pesto…

  1. Pingback: Butternut Squash for Souper-Saturday… | Loving Leisure Time

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