I know, I know I keep getting new favourites but parsley is surely it right now. And I promise I won't make a new number one anytime soon.
As you may remember, I have been attempting to rid my garden of grass by filling all the spaces. So way back in winter I grew a load of parsley from seed and then I planted it everywhere. And now I am reaping the rewards. Loads and loads of parsley.
I've got parsley with the silverbeet at my back door.
Parsley (and not much else) in the herb spiral.
Parsley growing in the cracks between the paths and garden beds.
And parsley growing with the weeds and grass (yep I've still got grass to be rid of).
Did you know that gram for gram, parsley has twice as much vitamin C as an orange? I only know this 'cos my sister is a nutritionist and I nag her for little tidbits like that sometimes.
Anyway, I was reading Vegetable Vagabond's Spring herb post a few weeks ago and was reminded that I wanted to make a parsley pesto. She recommended parsley and walnut. But I happened to have pine nuts in my cupboard so thought I'd try the usual sort of pesto - except with the parsley not the basil.
Parsley Pesto Savoury Muffin(Makes 24 mini muffins)
• 4 T parsley pesto (the same as a basil pesto but with parsley)
• 50g melted butter
• 2 cups SR flour
• 2 eggs
• 3/4 cup milk
• 1/2 cup tasty grated cheese
• 1/4 cup grated parmesan cheese
• salt & pepper to taste
Grease your muffin tray & pre-heat the oven to 180ºC.
Mix together flour, cheese, pesto, salt & pepper in a large bowl. Make a well in the middle and pour in the eggs, milk & melted butter. Fold it all in until just combined. Be careful not to over-mix - that'll make a nasty, chewy muffin.
Divvy the mixture up in your muffin holes and cook for 15 minutes or until a skewer comes out clean.