This is a great Pesto I created from excess amounts of Flatleaf and Curly Parsley coming out of Brick Bay’s Gardens.
It is a favourite of mine as it is very versatile, relatively inexpensive and easy to make. Best of all unlike basil I find it doesn't discolour overnight. Basil bruises very easy as you may know.
So in this trying time and food harder to come by, give it a go if you have parsley in your garden. You can of caurse substitute with basil and you can swap out the Sunflower seeds with Pumpkin seeds or nuts.
Fold it through pasta sauce, spread on toast with your eggs in the morning or thin with more oil and a little water as a salad dressing.
Prep time : 10 mins
Equipment : Food Processor
Ingredients:
60g Flatleaf Parsley picked (or Curly)
35g Sunflower Seeds
35g Parmesan
20g Crushed Garlic
15ml Lemon Juice
75ml Olive Oil
Salt & Pepper to your taste
In a small pan over a light heat toast your Sunflower Seeds till they are golden brown and have a nice toasted nut smell. Leave to cool.
Pick your Parsley by removing all stems. You should have roughly 60g or more after picking. Add to Food Processor
Add grated or chopped Parmesan and all remaining ingredients to Food Processor and blend. You may have to open after 30 seconds and push the mixture down the sides to mix properly again. At this time add your desired amount of salt and pepper.
Cameron Cook
Chef Brick Bay Vineyard
