Parsley Pesto

From our ‘Meet the Expert’ Rachel Allen

Makes about 150ml (5 fl oz).

This quantity makes 1 jam jar full.

To keep it at its best, store it in a sterilised jar in the fridge and always keep it covered in a layer of olive oil 1 cm (1/2 in) thick.

Try replacing half the parsley with mint, coriander, rocket, wild garlic leaves… The possibilities are endless.


  • 25g (1 oz) parsley, chopped
  • 25g (1oz) freshly grated Parmesan cheese
  • 25g (1oz) pine nuts
  • 2 cloves of garlic, crushed
  • 75ml (3 fl oz) extra virgin olive oil
  • Salt


  1. Put all the ingredients except the olive oil into a food processor and whiz up.
  2. Add the olive oil and a pinch of salt and taste.
  3. Pour into a sterilised jar, cover with 1cm of olive oil and store in the fridge.Keeps for months.

Recipe courtesy of Rachel Allen.