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Parsley Pesto

We think it's about time we shared the love, or rather, the pesto.

For every supper club we make a fresh parsley and honey pesto to go with our home-made bread, and this week we're showing you how to make it, but this time it's served with spelt pasta and pan-fried salmon.

parsley - garlic - walnuts - olive oil - honey - pasta - salmon - lemon - parmesan

Firstly, make the pesto - this is very simple. Take a large bunch of parsley and put it in to a hand mixer (or blender, or pestle and mortar, or by hand if you have some time to kill!) with 1 garlic clove, a good glug of olive oil and a handful of walnuts. Add 2 - 3 table spoons of water to make sure the pesto isn't a thick paste (this also means it's not too oily), and then a squeeze of runny honey. Season with salt to taste, and you're done.

Pan-fry the salmon, by firstly seasoning the fish and put it skin side down in the pan, increasing the temperature to crispen the skin and cook for roughly 3-5 minutes on each side depending on the thickness. We chose to pan-fry so that the skin provided a good texture and flavour, however, steaming would be just as flavoursome and less calorific - in this instance, perhaps add a few walnuts at the end for crunch. 

Whilst the fish is cooking, start boiling the pasta, we chose Biona's spelt and spinach pasta for this, as it has a distinct earthy flavour, and cooked as instructed (5 minutes).

Once the pasta is cooked, add the pesto with plenty of cracked black pepper, and plate up with shavings of parmesan. Finally, place the fish on top with a squeeze and grating of lemon zest, and additional seasoning if required.