Wednesday, 15 January 2014

Walnut and Parsley Pesto (with Beetroot Pasta)

We have soooo much parsley this week. I picked up a huge bag for just a dollar, and now we're eating it with everything :) This was a yum and cheaper version of the classic basil pesto. We used it to jazz up some cooked beetroot and al dente pasta.
  • A large handful of walnuts
  • half a bunch of parsley
  • 25-40g of Parmesan
  • olive oil
  • black pepper
Toast the walnuts either under the grill, or in a dry frying pan, until crisp and fragrant. Clean the parsley and discard any tough stems. Finely grate the Parmesan, then whiz it together with the parsley and walnuts in a blender. Drizzle in olive oil until it takes on a pesto-like consistency, and season well with black pepper.

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