This is parsley pesto that Jane made last night — handfuls of parsley from our polytunnel, blended with garlic, oil, parmesan cheese and sunflower seeds. Traditional pesto recipes use pine nuts but my recent investigations have shown those to relatively expensive.
How does it taste? As you would expect, a bit green but it works as a condiment for bacon and eggs (breakfast this morning). Tonight we are going to try it as a sauce for pasta. I hope that also turns out well, as we have several jars of it sitting in the fridge; our parsley has been very productive.