Basil is absolutely luscious, but this variation on the pesto theme is (surprisingly) even tastier – and parsley is a lot easier to crop in the British climate. The quantities in this recipe are a bit free and easy, so go easy with the garlic, cheese and lemon, adding gradually until you get the ideal combination.
Prep: 20 mins
1 large bunch of flat leaf parsley
2 tbsp of pine nuts
2 cloves of garlic
30g Parmesan/Pecorino cheese
Juice of half a lemon
Big slug of olive oil
- Roughly chop the parsley and garlic.
- Finely grate the Parmesan.
- Add all ingredients to a food processor and wiz up until a rough paste is formed.
- Cook some pasta (spaghetti is best) and stir the pesto through whilst hot – add a splash of cream (optional).