Flatleaf Parsley & Walnut Pesto

It occurs to me I should mention that I sent my Euro Blogging By Post parcel to Austria, into the hands of Gerda of Dinner for One. Amongst the items was a jar of home-made Flatleaf Parsley & Walnut Pesto, one of my favorite dressings for pasta. Pesto can actually be made from herbs other than basil, and I encourage you to try different ones out. Once you get over the shock of the new I think you'll find them delicious. Gerda wrote to say she and her friends thought this was "incredible" (yes! converts!) and could I post the recipe. I tend to improvise a bit with pesto as it varies depending on what I have to hand, but here's prettymuch what I did for that batch:


Flatleaf Parsley & Walnut Pesto
1 really big bunch of Italian Flatleaf Parsley
2 large pinches of Maldon Salt or Sea Salt
2 cloves of Garlic, crushed
4 Tb Parmesan, grated
2 Tb Pine Nuts
3 Tb Walnuts
1 Tb soft Butter
1/2 cup Olive Oil*

1. Put half the parsley, salt and garlic in a food processor and whizz it around until finely chopped.
   Traditionally you break up the herbs with a mortar & pestle, but that really doesn't work for parsley...
2. Add the rest of the parsley, salt and garlic and whizz until combined finely.
3. Crush the walnuts and pinenuts in a mortar and pestle, reserving 3 or 4 or the walnuts.
4. Add the cheese, nuts and butter to the mixture bit by bit, whizzing until combined.
5. Very very slowly, dribble in the oil, whizzing until the mixture is a fine blended paste. This should take a while to ensure the oil is completely mixed in.
6. Break the remaining walnuts into small pieces and add to the finished pesto for a bit of texture - this step is optional.
7. Put pesto in a cooled sterilized jar** (so the pesto doesn't accidentally cook) and cover the top with half a centimetre of oil.
   This should keep it good without refrigeration for at least a month. Once open, refrigerate and eat within 4 days.

*I strongly recommend you use the best-tasting olive oil you can find. For this occasion I used Australian Cobam Estate Extra Virgin Olive Oil First Cold Pressing Early Harvest - a bit pricey, but absolutely delicious.
** Fill the jar with boiling water, then microwave on high for 3 minutes/put in the oven on lowest heat for 20-30 minutes.

Comments

[gerda]

thanks for sharing the recipe!

BUT:
"refrigerate and eat within 4 days"
we ate it all in about one hour! i really doubt that i ever have to refrigerate this delicious treat *g*

looking forward to more of your recipes ... greetings from austria!

[Christina]

LOL! It never lasts that long with me either.
Thanks! Nice to meet you. :-)

[Tania]

I just found your blog ... It's lovely! Medieval cuisine?? I'm going to enjoy going through your archives!

[Christina]

Thanks! It's been a little sparse on the medieval cuisine front recently I'm afraid but I hope you enjoy what you find. :-)