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…

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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.

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Process, blend or use a pestle and mortar.

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It smells great already.

Ingredients:

  • 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.

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I like a lot of lemon juice!

Method:

  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.

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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.

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

I like to add pine nuts as a crunchy topping!

Enjoy,

Frances 💚

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11 thoughts on “Parmesan and Parsley Pesto…

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

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