Since I have been busy making a whole heap of crackers lately (see previous post) I thought I'd make myself a yummy dip to go with them. However, the only ingredient I seemed to have in a large supply was parsley, so voilà, parsley pesto was born. Funny thing is, I much prefer to use it as a pasta sauce. The manthing loves it on the crackers but I find it a bit too earthy. But mix it with some pasta and a bit of extra parmesan and wow I'm in heaven.
- 80g walnuts, toasted
- 1 garlic clove, crushed
- 50g parsley leaves, chopped (about 1 large bunch)
- 200ml extra virgin olive oil
- 50g parmesan cheese
- juice of half a lemon
- salt and pepper
Blend/process/crush the walnuts and garlic together until it resembles coarse grains.
Add the parsley and blend a little longer. I use an immersion stick blender thingy.
Keep the blender running and add the oil in a slow stream.
Once blended to a thick grainy paste, fold in the parmesan.
Season with salt and pepper to taste, and add more oil if you wish to thin it down.