|an English pesto: |
parsley, walnut and Stilton
So it was with some amusement that I discovered that Pantone, the Colour Matching people, had announced that in 2013, the Colour of the Year is Emerald Green - a harmonious colour, reflected all around us in nature. Blimey, I thought to myself. Fashionable, that's me all right, as I looked anew at my recently made parsley pesto with walnuts and stilton. Not only is it delicious, but with its vibrant green hue it could be a bit of a style icon too!
In medieval times, the colour green was associated with love and immorality, while today we see it as a badge of honour in protecting the environment. Green has to be one of my favourite colours as it speaks to me of history - the luxurious silks and velvets worn with sumptuous jewels by royal courtesans. (Of course, this is a colour which I like to wear since it goes with my hair, which is "fire red" - or that's what it says on the box!)
So while this pesto made with a huge bunch of flat leaf parsley from the garden, the nub of some leftover Christmas stilton and a handful of walnuts isn't particularly fashionable, luxurious or good for the environment, it is the most intensely green sauce I have made in a very long time. It was perfect spooned over a little penne pasta and certainly cheered me up on a grey drizzly day.
A recipe can be found for this in the incomparable Hugh Fearnley Whittingstall's River Cottage Every Day or something very similar using an artisan cheddar in his column on The Guardian's website.
- Stir into soups such as pea and ham, celeriac, cauliflower or Jerusalem artichoke.
- A good accompaniment with gammon, grilled fish or as a coating for lamb chops or a rack of lamb.
- A dollop on crostini makes perfect party food.
And I am really looking forward to seeing all the other gorgeous herby entries!