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Hugh's Parsley Pesto
Hugh's Parsley Pesto
added by River Cottage summers here

This isn't a classic pesto!

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Cook Time
  • 20 minutes
Servings
  • Makes 6-8 tbsp (enough for pasta for 4-6 or 1 loaf of pesto bread)
Ingredients
  • Ingredients
  •  
  • * A large bunch of parsley (about 50g), leaves only
  • * 1 clove garlic, peeled and finely chopped or grated
  • * 100g Devon Oak Cheddar (or other mature Cheddar), finely grated
  • * 100ml hempseed oil
  • * 100ml rapeseed oil
  • * Salt and freshly ground black pepper
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Directions
1. Chop the parsley leaves finely and add to a bowl with the garlic. Stir in the cheese, then combine the oils and pour them in too. 2. Mix well, then season to taste with salt and pepper. To make pesto bread, take a large ciabatta loaf – or other narrow, crusty loaf – and cut it into slices, without going all the way through, so the loaf remains in one piece. Spread pesto into each cut, then wrap the loaf in foil and bake at 180°C/gas 4 for about 20 minutes
1 reply
BuzzMoo
Replied on

I made this and it's grand! We've got an overabundance of flat leaf parsley all through the garden, and this recipe is perfect for using a lot of it!

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