Yeotown LifeCooking

Perfect Parsley Pesto Recipe

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A fresh and bold pesto which keeps well and makes the perfect accompaniment to our Butternut Squash ‘Noodles’.

Serves 4 – 6

1 x bunch Parsley
1 x Lemon
200g Cashews
6 x  tsp Walnut Oil
4 x tsp Balsamic Vinegar
2 x Garlic cloves, grated
Mild Chilli Power

Toast the cashews in a teaspoon of walnut oil, watch carefully as they can burn easily.
Grate half of the lemon zest and mix with the garlic, balsamic vinegar and two teaspoons of the walnut oil. Add the parsley in small quantities, blending as you go. Add more oil as necessary. Add approximately one third of the nuts and blend. Season to taste with pepper and chilli and loosen as necessary with more oil. Use the remainder of the nuts to serve with our fabulous Butternut Squash Noodles.

Why we LOVE cashews: Although high in calories cashews are firmly in the ‘good fats’ camp so you can indulge in a guilt-free handful knowing that these little nuts are power houses of essential vitamins and minerals, containing manganese, potassium, copper, iron, magnesium, zinc, selenium and B vitamins. Try and avoid the salted and roasted varieties though!

Julia Waghorn

About Julia Waghorn

At 6 years old Julia won a school prize and asked for a recipe book and by 10 years old she wanted to be a cook; so Julia’s interest in food goes back a very long way. In a time when British food had an appalling reputation, cooking for a living was only done by people who couldn’t do anything else, Julia went to catering college to study hotel management but as soon as she could, she got back into the kitchen. Julia went to Ullapool on the west coast of Scotland for a holiday job and stayed 9 years working in various hotels, enjoying the great outdoors and cooking with the superb fresh produce available. She went on to spent some time in London where she owned a Deli and wholesale organic bakery. The business evolved into function catering and working as a private chef including 2 years cooking for a vegan. Julia has always been interested in accommodating special diets in a way that allows everyone at the table to eat the same food. Julia then came to Devon in 2002 to run a B&B but got found out and ended up doing cooking for various enterprises and events and joined the team at Yeotown in 2010. She now lives on the coast at Lee with her husband Peter and lunatic Jack Russell, Millie, and apart from the inevitable cooking her interests are gardening, reading, upholstery and putting her crumbling Georgian house back together.

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