Parsley Pesto

I find that I keep referring to this recipe so often in my posts (using it in other recipes) that I thought I’d dedicate a separate post to it so it’s easier to refer to. I have this huge flat leaf parsley herb growing on the patio and I constantly chop off armfuls of stems to make this versatile pesto. I keep it in small jars in the fridge or freeze it for longer life. I use it in many ways: in potato salads, with pasta, in soups, on panini, on grilled vegetables, with grains, in salad dressings, to flavour oil. These just come to mind now.

I keep the pesto pretty simple but you can embellish it with pine nuts, walnuts, lemon zest etc. I find that it is most versatile when I keep it simple and has a longer shelf life that way. I can always add the other ingredients when I use it.

To make the pesto I put a large bunch of parsley leaves and tender stems into the food processor together with a clove or two of garlic, a tablespoon of drained capers and a little salt and process to chop it all up. I then drizzle in the oil through the feeding tube and continue to process until the oil is incorporated and the pesto has the right consistency. I pack it into sterilized jars and store it in the fridge or freezer. C’est tout.

When I use it I sometime thin it with more oil to make a pouring consistency. That’s also the time to add other flavourings, like lemon zest, lemon juice, chopped nuts  etc.

Enjoy.

Ingredients:

Two large handfuls of flat leaf parsley (or 2 bunches that you buy at the store)

2 small garlic cloves

1 tablespoon capers without the brine

1 teaspoon coarse salt

2/3 cup olive oil

Directions:

To make the pesto place the parsley, garlic, drained caopers and salt in the food processor and process to chop the parlsey.

Add the oil gradually though the feeding tube, processing until the oil is incorporated and the pesto reaches the right consistency.

If you store it, pack into sterilized jar and keep refrigerate. Freeze for longer storage.

Summer herbs

Summer herbs

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