This is a five minute recipe that you’ll be able to use in lots of different ways – simply stirred into pasta, as a dip with tortilla chips or pretzels or mushed into a jacket potato with some tomatoes on top.
I use this with sunflower seeds as pine nuts are rather expensive. I’ve also used almonds and peanuts which work well. you can also use any kind of hard cheese. I’ve used Comte below but Parmesan will also work well.
- Half a bunch of parsley – about 100g
- 2 garlic cloves
- 40g Comte
- 3 tbsp sunflower seeds
- 4-6 tbsp extra virgin olive oil
- salt and pepper to your taste
To make it
- Process all the ingredients except the salt in a Magimix or similar until they are evenly combined. If you don’t have a food processor, use a pestle and mortar starting with the garlic and parsley and then adding the cheese in a grated form with a little oil from time to time to pound it all together. It should be a thick paste.
- Transfer to a bowl and season to your taste. At this stage if you are making a dip you can also add more olive oil or a little yoghurt or crème fraiche to loosen.
You might also like…
- Roasted polenta with spinach-basil pesto (saffronandhoney.com)
- Kale Pesto (stephangcalizona.wordpress.com)
- Cauliflower pesto (ericsnaith.typepad.com)