Parsley Pesto Recipe

Beautiful zucchini flowers in the morning

I'm happy to say that my veggie patch survived a week of scorching temperatures. I watered morning and night and all was good....we'll except for a little capsicum plant. We aren't huge capsicum fans in this household anyway so no big loss.

Corn seedling heading towards to scorching sun

young zucchinis

an almost ripe grape tomato

tomatoes loving the heat

lebanese cucumbers

Although the heat did stress me and my veggies out a bit, the heat definitely sped things up a bit. So for today I harvested a nice big bunch of flat parsley, a zucchini and a tiny cucumber which I ate straight away!

today's harvest

A large bunch of parsley this good called for another pesto recipe, this time parsley pesto.

You will need:

A bunch of continental flat parsley

3 garlic cloves

1/3 cup of extra virgin olive oil

Handful of walnuts

Handful of grated Parmesan

Teaspoon of salt

2 medium sized zucchini diced

Packet of pasta of your choice 

Method: 

Bring a large pot of water to the boil.

While that is happening, add your parsley, garlic, oil, walnuts, Parmesan and salt to a food processor.

Whizz it altogether until it resembles a pesto consistency.

By now your water should be boiling so add your pasta.

When there is a few minutes to go until your pasta is cooked, add your diced zucchini. You could also add diced green beans or potato as well.

Once your pasta is cooked so too should your veg so drain it all and return back it the pot.

Stir your pesto through the pasta and veg and enjoy!