Herbs – Oooodles of Parsley

OOOOOOh I have a lot of parsley at the moment.  It is even doing really well in the bed that gets zero hours sun a day in winter.  I think the trick is to get it established there in the summer when the bed gets about 4 hours a day and then it just ticks over nicely in winter (or I hope it will continue to).  I plan to see if other crops will work the same way – if I can grow chard (silver beet) in this bed it will solve a big space issue for me.

All this parsley has got me thinking about parsley recipes – always a pleasant past time.  I got some nice walnuts at the farmers market so I thought I’d give parsley and walnut
pesto a go and I was really pleased with the results.  I put it through some fettuccini and my toddler and I agreed that it was a fab winter version of a summer favourite.

To make it I used my usual basil pesto recipe swapping the basil for parsley and the walnuts for pine nuts and this was the result:

Parsley & Walnut Pesto

  • 50g walnuts
  • 1 cup roughly chopped parsley leaves (a bunch with leaves picked
    off the stalks should give about this amount)
  • 1-2 cloves garlic (to taste and dependent on strength of the
  • 40g parmesan
  • 3 tblspns olive oil

Blitz all ingredients, except parmesan in a food processor.   Stir through parmesan.  Taste for seasoning and season if necessary.  Serve on pasta, in soups or in any other way you fancy.

This entry was posted in Autumn Harvesting, Herbs & Spices, Recipes, Winter Harvesting and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *