I used the parsley pesto I mentioned yesterday for dinner last night. I chopped some carrots, julienne style, and boiled those along with some pasta and a pinch of salt. The dish was finished off with parsley pesto and grated cheese (parmesan and a relatively hard goats cheese), topped with a squeeze of lime.

Not only was it delicious but it also picked up the colours of the Irish flag; one to remember for next St Patrick’s Day.