Parsley pesto – homemade pesto with curly parsley, pine nuts and Parmesan.
I had a huge bunch of curly parsley sitting in the fridge – and, just like that, it was turned into this incredibly easy and very good parsley pesto.
It is made the classic way with garlic, toasted pine nuts, a good aged Parmesan and a mild olive oil – then seasoned with a little salt.
It really is simple, but the flavour is anything but! I toast the pine nuts in a dry frying pan first, until they are golden and smell wonderful – that gives the pesto depth and a gently nutty flavour that you really notice when you make it yourself.
Homemade pesto is so much better than shop-bought – in both flavour and colour. And the best part is that you can easily freeze it without it losing either its flavour or its colour. I usually freeze it in small 50 ml portions – perfect for when you just need a little for a sandwich, a pizza or a quick pasta dish.
You can use either curly or flat-leaf parsley – both work really well. And if you have some left over, this is a brilliant way to use it up.
Parsley Pesto – Pesto with Parsley
Ingredients
- 50 g pine nuts
- 100 g parsley, curly or flat-leaf
- 1-2 cloves garlic
- 50 g Parmesan, roughly chopped
- 100 ml olive oil
- Salt
- A little water or extra oil, if needed
Method
- Toast the pine nuts in a dry frying pan until golden.
- Rinse and drain the parsley thoroughly and put it in a mini chopper or blender with the garlic, Parmesan, toasted pine nuts, olive oil and a good pinch of salt.
- Blend until the pesto has the consistency you want – coarse or smooth, it is up to you.
- Season to taste with salt, and adjust the consistency with a little water or extra oil if you would like it thinner.
Nutrition
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