Within a day of moving into our new home, I planted a small herb garden just next to the back door; it contained coriander, parsley, sage, thyme, and all the essentials, plus 12 kale seedlings, which I had been growing on the window sill in the old house. I am so glad I did, as it’s been a vital addition to quick meals, and those kale plants have been growing wild and wonderful. This is where the parsley came from. The main vegetable garden is quite a walk away from the house, so it is helpful to have a small garden that is close to the house for emergencies.
This pesto is one I make weekly for pasta lunches for school and quick sandwiches for my young adults. It goes nicely with a minestrone, a favourite with my daughter, and part of easy dishes which she can prepare herself – recipe soon.
~ Cosmos (Coreopsideae )
~ Cosmos is a Greek word meaning harmony or balanced universe.
variation
When I am a bit low on the essentials, I change the recipe, adding a mix of pine nuts, walnuts, basil, and parsley—or whatever I have in the garden.
walnut parsley pesto
preparation 20 minutes
makes 1½ cups
Inspired by Gillian and Paul.
ingredients
¾ cup/80g whole walnuts
2 big bunches/90g parsley – rinsed, bigger stems removed
½ cup olive oil
¼ tsp fine rock salt
⅛ tsp freshly ground pepper
¼ cup/20g grated parmesan or nutritional yeast
extra olive oil for sealing the pesto
to serve
a tray of roasted cherry tomatoes, red pepper, pumpkin with rosemary and sage
golden crusted brussels sprouts
preparation
- Preheat the oven to 180C/350F. Place the whole walnuts on a tray and roast for 10 minutes. Set aside to cool.
- Wash the parsley, dry it, and remove the larger stems. Place the leaves and smaller stems in a food processor with the ‘S’ blade attached, along with the walnuts, olive oil, salt, and pepper.
- Blend until all are broken down – using a spatula to wipe down the sides.
- Add parmesan and blend until well incorporated – adding more oil if needed.
- Store in a jar, with a layer of olive oil on top to exclude the air, and refrigerate until needed for up to two weeks. Level the surface each time you use it, and recover the pesto with olive oil.
It is delicious served with homemade pasta.
