Parsley Pesto

1

November 26, 2013 by dgarnett2013

Parsley Pesto: Rory O’Connell

parsleypesto5

Great with soup, esp. potage bonne femme.

  • 25g/ 1oz flat parsley leaves. No stalks.
  • 1-2 cloves garlic, peeled and crushed
  • 40g/ 11/2oz freshly grated Parmigiano Reggiano
  • 25g/ 1oz pine nuts
  • 75ml/ 3 fl oz/ scant 1/2 cup extra virgin olive oil
  • Salt

Put all the ingredients except the oil into the food processor. Whizz for a second or two, add the oil and a little salt. Taste and correct seasoning.

Made the day of the multicoloured sky.

parsleypesto4 parsleypesto3

One thought on “Parsley Pesto

  1. […] with chive or wild garlic flowers when in season. Great with parsley pesto, or a few slices of cooked chorizo plus a little of the chorizo oil (rendered when […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: