Hugh whips up an alternative pesto on River Cottage Every Day
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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