Parsley Pesto

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

Ingredients

(serves 3-4)

• 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

Method

1. In a mortar or food processor, pound or pulse the parsley and garlic

2. Add the capers, olives and anchovies and pound/pulse until you have a rough paste

3. 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.