Parsley pesto

An Italian style sauce and an alternative to basil based pesto.

1 cup walnut
2 cups chopped parsley
Half a cup of pecorino
3 cloves of garlic
Half a teaspoon of salt
Half a cup of olive oil

Blend all ingredients to a paste in a food processor, drizzling in the oil as you go.

Serving suggestion: Stir in to pasta.

 

Persillade

This is a pesto-like French paste of parsley, which is kept in the fridge in a jar. It is useful to have in the fridge to a strong taste to salads and pasta.

100g parsley
10 cloves of garlic, peeled and roughly chopped
100-200ml olive oil
Juice of ½ lemon
Salt to taste.

In a food processor, chop the parsley (a few stalks in with the leaves is fine), the garlic and salt. Gradually add the oil and the lemon. Spoon into a sterilised jar. Make sure oil covers the surface, as this helps to keeps the concoction air tight.

Source: Permaculture.co.uk: Author – Carle Legge