It’s true it is slow to start, but once parsley takes root it’s a generous herb.
Given the right conditions – rich soil, some decent sun and regular watering – it will produce an abundance of vitamin-rich leaves.
Parsley is less fussy than basil, and can survive a light frost (which is important around here). It also makes a fine pesto.
A combination of toasted walnuts, olive oil, garlic and parmesan makes an earthy sauce that is good on pasta, spread on a pizza, or used in any of the ways you might use a basil pesto.
Store your Parsley Walnut Pesto in the fridge for up to a week, or in the freezer for up to 3 months.
Italian flat leaf parsley works best in this recipe, but curly parsley will work if that’s what it easier to find in your area.
- ½ cup / 125 ml toasted walnuts
- ½ cup / 125 ml grated Parmesan (or use Romano for a bit more zip)
- 2-3 cloves garlic, peeled
- 2 cups / 500 ml parsley (remove bottom part of stalks before measuring)
- ½ cup / 125 ml extra virgin olive oil
- ½ teaspoon / 2.5 ml salt
- Using food processor, chop walnuts until nuts are very broken up.
- Add cheese, garlic and parsley. Process until well blended.
- With food processor running, add salt and slowly pour in olive oil
- When pesto is thoroughly mixed, turn off food processor.
- Spoon mixture into storage jars.
- Store in the fridge for up to one week, or in the freezer for 2-3 months.