Add a little of this magic green sauce to pasta or chicken,
tatties or toast, and - hey pesto! – suddenly January has a little more colour!
For approximately 250mls of pesto, you will need...
1 small clove of garlic,
crushed
¼ teaspoon sea salt
50g walnuts, lightly
toasted
50g flat-leaf parsley
30g Pecorino Romano
cheese, grated
12 tablespoons extra
virgin olive oil
Place
everything, except the olive oil, in a food processor and pulse until the
mixture is finely chopped. Add the olive oil and pulse until the oil is
combined with the other ingredients.
Spoon into a
sterilised jar and drizzle over a little more olive oil to help exclude the air
and keep the sauce fresh. This will keep in the fridge for a week or so.
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| Watch me make this disappear - hey pesto ! |
I love a good pesto, definitely love this recipe! Great job :)
ReplyDeleteHappy Blogging!
Happy Valley Chow
I love cabbage but had never thought of adding pesto to it. That would make it amazing.
ReplyDeleteWow Hester! This would not last in my fridge for a week because it wouldn't make it to the fridge! I'm not sure it would even make it into a cute little jar! This looks luscious...and a perfect way to get my greens! I'm going to try this with chicken and pasta this weekend!
ReplyDeleteI love pesto, especially during the summer. It's hot and it's perfect on a piece of bread . Yours looks like it should be sitting in MY fridge.
ReplyDeleteI love this healthy pesto! I never make pesto of any kind. Clearly I'm missing out. This is much more affordable than the pine nut version too. Have a good weekend Hester!
ReplyDeleteYou can never have too many pesto recipes and I am happy to add this to my collection - it looks amazing!
ReplyDeleteWhat a gorgeous pesto! I'd love it on cabbage, too! And I sure wish I was the recipient of that cute jar :)
ReplyDeleteHmmm homemade pesto! Love using fresh pesto in simple spaghetti or pasta. My kids love it. You inspired me to make again, and this time I will try your recipe! :)
ReplyDeleteSuch a lovely pesto sauce...
ReplyDeleteNever try once with parsley, i guess this would be lovely for baked white fish fillet!
What do you mean, even cabbage? I ADORE cabbage!!!!!!!!!!!! And pesto... especially when it has walnuts in it! Hugs chica!
ReplyDeleteDear Hester, sorry I am so very late with commenting but I only just returned home this week. I love pesto and I really like the sound and look of your lovely green pesto recipe (I can see that you used Pecorino Romano - my favorite kind of hearty cheese in pesto). This would be good for lunch today with a bit of pasta.
ReplyDeleteHope you are well, have a nice Sunday!
Andrea
There's nothing better than homemade pesto and this one looks so bright and tasty! Just wonderful :)
ReplyDelete