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…