Parsley Pesto – Broighter Gold Rapeseed Oil

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Parsley Pesto

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Parsley Pesto


  • 30g flat leaf parsley leaves (no stalks)
  • 1-2 garlic cloves, crushed
  • 40g grated parmesan
  • 30g pine nuts
  • 75ml Broighter Gold Rapeseed Oil (or 50ml Lemon oil and 25ml Broighter Gold Rapeseed Oil)
  • Freshly ground sea salt


  1. Lightly toast the pine nuts in a dry pan over a moderate heat for 2-3 minutes, moving the nuts continuously.
  2. Put all the ingredients (except the oil and salt) into the food processor. Blend for a second or two, add the oil and a little salt.
  3. Taste and correct seasoning. Store in an airtight container in the fridge for up to 4 weeks.

Fiona Robinson, Linenhill Kitchen and Deli, NI 4 Kids, August 2014 Edition.

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