River Cottage

Brown bread, hemp oil and parsley pesto recipe

Hugh whips up an alternative pesto on River Cottage Every Day

Ingredients

  • 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

METHOD

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.

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