PARSLEY PESTO

I would love to always have parsley pesto in my fridge. Unfortunately, it disappears very quickly because we all enjoy it so much. I use it for pasta, sandwiches and salads. It also goes well with many dinner dishes. Here I used it for cauliflower steaks.

I would like to tell you about the place where I currently live. The area around Stavanger (Norway) is an agricultural area, the mild climate is conducive to cultivation, and we can buy freshly harvested products in nearby stores. Cooperation with local farmers is the basis of local trade. Every consumer will choose a local product because, firstly, they want to support "their own", and secondly, a product from a nearby village is certainly fresher than one that has travelled hundreds of kilometres.In my kitchen, herbs never leave my side. A few leaves of fresh herbs change the taste of a dish beyond recognition. 

In Randaberg (10 km from Stavanger), on a beautiful hill overlooking the fjord, the family company Vikingurt (vikingurt.no) grows fragrant herbs. Surrounded by mint and parsley stands a monument (a huge stone) that symbolizes the great work of farmers and encourages us to reflect, remember those who feed us. A local tourist trail runs through the Vikingurt area, so anyone interested can take a closer look at the work of growing herbs.

Herbs from Vikingurt (urt - meaning herb) can be found in grocery stores throughout Norway. The vegetable growing season, including herbs, does not last all year, so in order to maintain continuity of supply on the market, the company cooperates with other farmers from Europe and even Africa, who, like Vikingurt, try to maintain the highest possible product quality.

Ingredients:

parsley pesto:

• 35 g of parsley 
• 1/4 teaspoon of salt
• 2 tablespoon of nutritional yeast
• 40 g walnuts
• 40 g almond flakes
• 2 cloves of garlic
• 1 tablespoon of lemon juice
• 6 tablespoon of olive oil

I used parsley pesto for cauliflowers steaks.

cauliflowers steaks:

• salt
• pepper
• smoked paprika
• paprika powder
• olive oil

Instructions:

1. Cut cauliflowers into 1 cm slices.
2. Season and pour olive oil over it.
3. Bake in the oven until brown (195 degrees Celsius about 25 minutes).
4. Prepare pesto in the meantime.
5. Put the parsley leaves into the blender.
6. Add remaining ingredients and blend.
7. Put the parsley pesto on top of the cauliflowers steak. 
8. Sprinkle almond flakes.
9. Use crema balsamico on top.