Parsley Pesto

After harvesting a load of parsley from the growbox, we made parsley pesto to go alongside a mixed vegetable grill, by Yotam Ottolenghi (
For the pesto

2 bunches flat-leaf parsley, picked
4 tbsp olive oil
1 garlic clove, crushed
Juice of 1 large lemon
Salt and pepper

For the grill

1 courgette, cut into 1cm thick slices
1 kohlrabi, peeled, cut in two and cut into 1cm slices
6 baby leeks, trimmed
1 aubergine, cut into ½cm slices
125g halloumi, cut into ½cm slices
Olive oil
Sumac (optional)

To make the pesto, blitz the parsley, oil, garlic, lemon juice, salt and pepper. Add more oil if necessary.

Keeping all the prepared vegetables separate, toss them in olive oil and sprinkle with salt. Heat a griddle pan until hot, then chargrill the vegetables and cheese on both sides for anywhere between one minute (the courgette) to 10 (the aubergine). Once cooked, transfer to a bowl.

Pour the pesto over the vegetables and cheese, and leave to cool down. Adjust the seasoning before serving – add sumac for an extra lemony kick.


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