Fleur Sullivan's Parsley Pesto





The tall, brilliantly green flat leaf Italian parsley has seeded all over Moeraki, I gather it by the armful and it is our main standby garnish all year. Because it is so prolific I wish there were more other ways to use it especially as picking only makes it even more prolific! Here is a very simple parsley pesto that can be dressed up with coriander or basil if you have either growing. - you can also use curly leaved parsley.

Ingredients

1 tablespoon balsamic vinegar (white is best if you can stretch to it)
¼ cup roasted cashew nuts
2 large cloves of garlic
2 cups parsley
¼ cup olive oil
1 desert spoon wholegrain mustard
¼ cup parmesan cheese

Method

Blitz together into a paste and add salt and pepper to taste

We use this for bread and dips – but suit yourself, this is something to experiment with. If you really like this you can make large quantities and freeze in ice cube trays then store in bags or ice cream tubs.