Parsley is still growing strong in the garden. So here's a quick and easy recipe that can add a burst of flavour to pasta, fish or chicken.
3 cups loosely packed flat leaf parsley
3 heaping tbsps chopped walnuts
2 tsps lemon juice
2 tsps chopped garlic
3 tbsps parmesan cheese
1/2 cup olive oil
salt and pepper to taste
Pull the parsley leaves off the main stalks, the fine ones can stay. Place them in a food processor along with everything except the olive oil.
Now, while the processor is running, pour the olive oil in a thin stream and blitz until smooth.
Your pesto is now ready to use or freeze for a rainy day!
Makes 1 cup. Freeze in ice cube trays then pop out and toss into a ziplock bag. Each cube is about enough for 1 serving of pasta and will be ok in the freezer for 6 months.
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