Parsley & Walnut Pesto

Parsley is one of those herbs which I love to have on hand, but which I don't use a lot of. With the huge amount growing in the garden at the moment I decided that the best way to use it would be to whip up some PARSLEY & WALNUT PESTO. The recipe is as follows - 

1 1/2 cups parsley (with stalks removed)

1/3 cup walnuts

2 cloves garlic

1/2 cup olive oil

1/3 cup finely grated parmesan cheese

Put first three ingredients in food processor & blend until well combined. Add parmesan. With the motor of the processor running, add olive oil in a slow, steady stream. Transfer to a bowl. Season with salt & pepper.

Store in an airtight container in the fridge. Make sure there is a good layer of olive oil over the pesto to stop it turning brown.

I found that the flavours developed overnight and the pesto was a lot tastier the next day. 

The next time I make pesto, I am going to try one, or a combination of, these variations:

- Toast the walnuts, as I think this brings out the flavour of the nuts.

- Add 1tspn lemon zest & 1 1/2 tspn lemon juice.

- Add 1 cup of mint leaves, 1 cup Parsley, and the zest of 1 lemon.

I eat the pesto with avocado on toast, boiled eggs on toast, or in a simple pasta dish. Yum!