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.