Find your recipes and restaurants here

Parsley pesto

Recipe from: 5/1/1993 12:00:00 AM
Ingredients 6
Servings 0


  • 30
    fresh parsley tops, washed and trimmed
  • 1
    small bunch chives, snipped
  • 60
    cashew nuts, lightly toasted
  • 60
    Parmesan cheese, grated
  • 300
    olive oil
  • salt and freshly ground black pepper


Place parsley and chives in a food processor and whiz to a purée. Add nuts and cheese. With the motor running, pour in olive oil to make a thick green purée. Do not overmix, season with salt and pepper. Store pesto in a screw-top jar in fridge for up to 4 weeks. Use to flavour pasta and vegetable soups.


You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.