Parsley is definitely the fresh herb I cook with the most. It is just so versatile. However this means sometimes I over order and find I have a whole bunch spare. Making parsley pesto is the perfect use! It whizzes up in to the perfect pesto even if it’s already started to wilt. You can always easily change up the quantities to use up everything you happen to have. Most commonly pesto is made of basil of course and typically pine nuts, this is a magic combo that to be honest is simply the best. However, this parsley and walnut version is also absolutely delicious. I find the flavour is a little more mellow and earthy than traditional pesto but I use it in the exact same way as traditional pesto. You can also use other nuts and other fresh herbs to make pesto of course, just refer to the quantities below and substitute as you please!

Pesto is one of my favourite ingredients, it goes with so many things. Most simply I mix it in to plain pasta, and you have a fantastic meal. Here I’ve not only provided my pesto recipe but also one of my preferred ways to use it. I just add it in to a pasta of choice along with some roasted courgettes, rocket and some of the most delicious feta that I bought from Borough Market near where I live in London.

However, I also love it in a salad, it works as a great dressing or smeared over bread in a toastie or sandwich. It also goes well slathered on grilled fish or chicken.

The other great thing about this parsley pesto is that it is incredibly easy to make, it takes about 5 minutes (plus optionally 10 minutes to toast the walnuts first) and it tastes so much better than shop bought pesto, please give it a try!

The recipe below makes enough for about 4 good servings of pasta, though of course this depends how much you like to add.

Time: 15 minutes

Ingredients

Pesto

• 50g fresh parsley

• 50g walnuts (toasted in the oven for about 10 minutes at 180c. This is optional but recommended. Toasting nuts always brings out so much more flavour. )

• 25g parmesan, grated

• 75ml extra virgin olive oil

• 1-2  cloves garlic

• ¼ tsp salt

Pasta

• Pasta of your choice, I like fusilli and cook about 120g (dried) per person

• 1 courgette

• Garlic granules

• Olive oil

• Rocket leaves

• Feta, about 20g per person

• A few walnuts for scattering

Method

1. Put all the pesto ingredients in a food processor and mix for several seconds. Scrape down the edges so everything gets incorporated and pulse again. Repeat until you get your preferred texture. This makes quite a thick pesto. If you find the mixture is a little stiff for your liking you can add in more oil.

2. The pasta dish

3. Here is one of my favourite ways to eat this pesto. Mixed in to a very simple pasta dish.

4. Slice a courgette in to half moon shapes and toss with a sprinkling of garlic granules, salt, pepper and olive oil then roast in an oven for about 40 minutes at 180c. The courgettes should be soft and a little browned on the edges.

5. Cook your pasta according to packet instructions. Drain and mix in the pesto.

6. Plate up the pasta and top with the courgettes, some feta cheese, toasted walnuts and rocket. So simple and delicious!