Parsley Pesto


November 26, 2013 by dgarnett2013

Parsley Pesto: Rory O’Connell


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 […]

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