River Cottage

Brown bread, hemp oil and parsley pesto recipe

Hugh whips up an alternative pesto on River Cottage Every Day


  • 60g coarse wholemeal or granary breadcrumbs
  • Large bunch of parsley (about 50g), leaves only
  • 1 small garlic clove, chopped
  • 150-200ml hempseed oil
  • 50g parmesan or matured hard goat's cheese, finely grated
  • Juice of ½ lemon
  • Sea salt and freshly ground pepper


How to make brown bread, hemp oil and parsley pesto

1. Toast the breadcrumbs in a small frying pan for a few minutes, until crisp and nutty, then leave to cool.

2. Put the parsley leaves and garlic in a food processor and pulse until finely chopped (or chop them by hand, if you prefer). Transfer to a bowl and stir in enough oil to create a thinnish paste. Stir in the cheese and breadcrumbs, thin with a little more oil if you want, then adjust the seasoning with salt, pepper and lemon juice.

3. The breadcrumbs give this pesto a coarse, chunky texture. It's absolutely delicious with jacket potatoes.

© River Cottage Everyday
Buy the book now

All images © Simon Wheeler

Average rating: 4.5/5
(click to rate)

River Cottage

Last Broadcast: Saturday 19 January 3.40PM

Watch now on 4oD

River Cottage recipes

River Cottage recipes

Hugh Fearnley-Whittingstall puts on a feast, hoping to transform lives towards the River Cottage way


Hugh Fearnley-Whittingstall recipes

Celebrate the best of British cooking, just the way nature intended, straight from Hugh Fearnley-Whittingstall at River Cottage

Monday 22 June 2009
Skip Channel4 main Navigation

Channel 4 © 2014. We have updated our terms and conditions and privacy policy. Please ensure you read both documents before using our Digital Products and Services.