Updated: Aug 19
Pesto is one of those condiments that can really light up a meal. We are all used to the classic basil pesto, but parsley also makes a great base for a herby sauce.
This recipe uses tangy ingredients like capers, anchovies, sundried tomatoes and lemon juice, so will work perfectly as a pasta sauce with some seafood or you can try some of these ideas:
· Serve a large dollop with freshly fried/grilled fish
· Tabouleh salad – boil a large bowl of bulgur wheat, cool and toss through the dressing.
· Freshen up a grass-fed steak with a drizzle of this delicious sauce
· Toss with warm new potatoes for a herb side
2 big handfuls flat-leaf parsley
1 small garlic clove, peeled
1 tsp capers
1 tbs kalamata olives
4 sun-dried tomatoes
2 anchovy fillets
1 tbs lemon juice
Extra-virgin olive oil
In a mortar or food processor, pound or pulse the parsley and garlic
Add the capers, olives and anchovies and pound/pulse until you have a rough paste
Stir in the lemon juice and enough olive oil until you have a sauce that suits your needs. E.g. a little looser for pasta or a little firmer for serving with meat / fish.
Store in a jar in the fridge.
This Pesto also freezes well, so make a big batch and have an emergency supply in the freezer.