Herbs and nuts ‘pesto’…

I had a green day this week; I basically had lots of lovely fresh herbs in my fridge and decided to use some of them in some pastes.

I made a coriander and walnut paste that I’ve made and shared before – I’d forgotten just how tasty it is! And I also threw together a kind of pesto idea at the same time..

This is made of lots of fresh parsley and not as much coriander, several handfuls of almonds and cashews, garlic, olive oil, a little lemon juice and some parmesan. You could easily use nutritional yeast instead of the parmesan to make it vegan if you wish. 

I was careful not to overblend this once I’d added the nuts to retain some crunch. 

It was so good, and, as ever, even better the next day once it had had time to develop the flavours. All you really need is a spoon to eat something like this, but I did force myself to add it to some meals instead. 

Including adding it to bulghur wheat with lots more fresh herbs, dried barberries and grilled aubergine slices one day..

…and similar again but with a pile of grilled courgettes instead the next day…

I did also eat some with some edamame bean spaghetti too, of which I don’t have a photo, and it worked well stirred through the warm ‘pasta’. 

I do love a concoction, especially a successful one!!! 

I hope you’ve had a good week, I’m taking my green concoction to this week’s Fiesta Friday, being looked after this week by the lovely Jhuls and Monika, and for now I’ll leave you with a shot or two of the semolina sourdough loaf I have just baked…

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33 thoughts on “Herbs and nuts ‘pesto’…

      1. Eha

        Just in case beautiful Carina does not get back: you are talking to Kochi, Kerala, India to one of the most fabulous ladies on the Net – German heritage, wonderfully exciting Indian husband with his own blog πŸ™‚ ! And what she does not know abut food ain;t ‘worth knowing’ πŸ™‚ !!!! Oh, love your recipe naturally and shall, as always, copy . . .

        Liked by 1 person

  1. sallybr

    I am not worthy…

    First you marvel us all with incredibly colorful concoctions of eggplant with your beautiful herb pesto – and one picture is more beautiful than the previous one!

    then “en passant” you show a few photos of the most beautiful loaf of bread ever baked in the history of mankind.

    I am not worthy… seriously!

    the slashing on this loaf is beyond description… how I wish I could do this!

    Liked by 1 person

    Reply
  2. Monika

    Such a good idea to make pesto with herbs that aren’t necessarily basil. I love how you served it with aubegrine and bulgur. I am making an aubergine dish today:) Thank you for sharing with Fiesta Friday!

    Liked by 1 person

    Reply
  3. Jhuls

    What a great way to use up all those lovely stuff from your fridge! You always bring healthy and yummy delicious to Fiesta Friday! Thanks for joining again this week. Have a lovely weekend, Elaine! x

    Liked by 1 person

    Reply
  4. Pingback: Fiesta Friday #177 - Fiesta Friday

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