With a well-stocked pantry, the possibilities for good meals are endless. This week at I Heart Cooking Clubs, we're celebrating them with current featured cook Hugh Fearnley-Whittingstall who has a real talent for putting basic and often unremarkable ingredients together to create something completely delicious.
The pantry staples needed to create Hugh's parsley and pumpkin seed pesto that I served with pasta:
As with most pesto, it took just minutes to blend up while the pasta cooked. Not as rich as a pine nut pesto, or as herbaceous as one made with basil, it had a subtle nutty flavour and the Parmesan and lemon really came through. I really enjoyed this lighter tasting, less traditional version.
The recipe for Parsley and Pumpkin Seed Pesto is from Hugh's book, River Cottage Every Day, but it can be found here as well.