Every morning I take a walk around my gardens, making a mental note of what I need to do and see how everything is growing. I see the parsley every day and think I must do something with that. So today I did! I made myself and my 6 neighbours at the kaumatua flats some parsley pesto and some tabbouleh. It's good! Also took a basketful of veggies around too, filled with kale, lettuces, spinach, spring onions, broccoli, curly and italian parsley, lemons and celery. Love sharing ❤️
the recipe for the pesto is:
- 1 cup packed fresh parsley leaves
- 2 tablespoons chopped walnuts, toasted
- 2 cloves garlic, minced
- ½ teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- ¼ teaspoon coarse salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper (optional)
- 3 tablespoons extra-virgin olive oil
In a small food processor combine parsley and walnuts. Cover and process until finely chopped. Add garlic, lemon peel, lemon juice, salt, black pepper, and, if desired, cayenne pepper. Process until combined. Add oil; cover and process until well combined and nearly smooth, scraping sides of bowl as needed.
Use immediately or transfer pesto to a bowl and cover the surface of the pesto with plastic wrap. Chill up to 2 days.