parsley pesto


Don’t let that beautiful abundance of Parsley in your garden go to waste.

Turn it into a lovely pesto that can be used over the cooler months on pastas, over mushrooms, in sandwiches or as the base of a dressing.

 Put all the below ingredients into a blender

2 lightly packed cups of parsley – even a little more is fine

½ cup grated parmesan cheese

3 Tablespoons of Walnuts (pine nuts also great)

Grated zest of a lemon

2 teaspoons of fresh lemon juice

2 cloves of fresh garlic

 Wiz together to get a smooth texture then drizzle in the oil gradually while the blender is running……..

Approx. ¼ cup of Olive Oil (I use half extra light & extra virgin as sometimes the taste of pure olive oil can be a little bitter)

 Salt and Pepper to taste at the end

 * I doubled the recipe above and ended up with enough for 6 large deep silicone ice cube trays.

To Store: either put into a jar with airtight lid, add a little olive oil on the top to keep it from drying and put in the fridge to eat within a week.  For longer storage - divide the mix into ice cube trays and place in the freezer for 24hrs, then pop individual cube portions out and free flow into our GoodLife Silicone Reusable Bags and return to freezer.  Cubes are easy to take out when needed.  Use within 6 months.

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