I wondered down to the local produce market last Friday. It’s at the primary school from 8:30 until 11:00 every Friday morning. It’s the perfect excuse to get out of the house in the morning, buy produce from locals and most importantly, go and play at the playground. Obviously, the produce is seasonal, so I’m starting to get pretty sick of cabbage and cauliflower but when I stumbled across a beautiful bunch of bright green parsley, I got very excited.
So fragrant and fresh, I put it into a vase and it became the centerpiece of our dining table (who needs flowers). But as it started to wilt, I didn’t want its fate to become chicken food, so I blended the whole bunch into a delicious parsley and walnut pesto. The addition of raw garlic gave it a fabulous bite, and the walnuts a great crunch.
How about you, flowers or greens in your vases?
- Bunch of parsley (about 3 cups chopped)
- ⅔ cup dry toasted walnuts
- ½ cup grated Parmesan
- 3 garlic cloves
- ⅔ cup olive oil
- Add all ingredients together and blend until smooth.
- Serve as pasta sauce or pizza sauce.