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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

parsley pesto

After a few months of delicious winter eating, our palates are ready for a refresher. Spring brings a bounty of new ingredients with it and I like to take full advantage of the change in the seasons to reinvigorate my recipe repertoire with my Moroccan take on parsley pesto, to which the secret ingredient is sweet preserved lemons.

Walnut and Parsley Pesto


Prep Time: 5 minutes

50g of parsley

Half a preserved lemon, skin removed and flesh finely chopped

1 clove of garlic

20 tablespoon of rapeseed oil (or olive oil)

2 tablespoon chopped walnuts

1 tablespoon of finely grated Parmesan



  1. Pick the leaves from the parsley and add to your food processor.
  1. Remove the skin from your preserved lemon and finely chop its flesh before adding to the parsley.
  1. Finely grate the clove of garlic into the parsley.
  1. Pour in the oil and blitz until the parsley is finely chopped.
  1. Now add the walnuts, grated Parmesan and a generous pinch of salt and pepper. Give it another blitz and serve with spaghetti or in a sandwich.

Storecupboard Essential: Preserved Lemons

Preserved lemons are pickled lemons that have been intensifying flavours in Indian and North African cuisine for centuries. Get them in your local Middle Eastern specialist shop or make your own.

This recipe was first published in The Irish Independent on March 26th

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