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.
- 1/2 cup / 125 ml toasted walnuts
- 1/2 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
- 1/2 cup / 125 ml extra virgin olive oil
- 1/2 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.