Tuesday, November 23, 2010

Parsley Pesto

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 voilĂ , 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.


  1. Hello Swiss girl living in NZ from a NZ girl living in...well, not Switzerland but 10 minutes across the border in Austria ^_^

  2. Haha Sasa...close enough. Hello!


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