Parsley pesto

Last week, on our short holiday, we stayed in hubby's 'family house'.

The house was built by his Grandfather for his parents in 1932. Since then, four generations of the same family have lived there - even us 'Aussie ring-ins' have spent lots of time there. The house has been extended over the years to accommodate everyone, so it is now rather large. The room I was sleeping in was the room that my husband's father was born in. That was kind-of a strange feeling!

There is a pool and lovely garden, so many family gatherings have been held here. We were house-minding the family house last week, as the house owners (Auntie and Uncle) were away on holidays. Before they left, they told me to eat anything in the garden that might be ready. Now that is the right thing to say to me! I love using fresh ingredients from my (or anyone elses) garden to cook with.

I spied a huge parsley bush while I was having a look around in the garden. That is where the idea for this recipe comes from. I picked an armful of parsley and went to the kitchen, whizzed it up with a few ingredients, and made this great pesto. It is not a pesto like a basil pesto with cheese and nuts. This is more simple that that, but just as good, I think.

You could serve this with fresh seafood or grilled fish, with grilled or roasted chicken, mixed through some hot pasta or even on a sandwich. I had it on a chicken sandwich for lunch, and it was so refreshing. You could also serve it with steamed vegetables or as a dip.

  

What you'll need

* This recipe made three small jars (approximately 1 1/2 cups) of pesto.

1 armful of parsley (curly or Italian). I would estimate this to be approximately 8 - 10 loosely-packed cups
Juice and zest of 2 lemons
1 cup olive oil
1/2 cup red wine or white balsamic vinegar
2 cloves garlic
Salt and pepper

  

What to do

Wash the parsley in a sink-full of fresh water. Pick out any yellow bits and remove as many of the stalks as possible. In batches, blend the parsley in a food processor.

Once it has all been blended, add the other ingredients. I would add the lemon, zest and garlic first, then slowly pour the oil and vinegar in while the processor is running.

Check the consistency of the mix. Mine dolloped off a spoon, rather than ran. Season with salt and pepper.

Once you are happy with the consistency and taste, pour pesto into clean jars with lids and refrigerate. This will last for approximately two weeks in the fridge. Store upside down so that the jars are sealed tightly.