Fried Egg

With Lovage Pesto

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

Lovage, also known as sea parsley, is a herb that tastes of celery. Since it is strong-tasting it can be mixed with parsley so that the finished dish is not too intense.



  • 100 g flat-leaf parsley, separated into small sprigs
  • 50 g lovage (or celery leaves), plus sprigs to


Make the pesto. Blanch the herbs in a pot of boiling water for 30 seconds. Scoop out and cool in ice-cold water. Drain and squeeze dry in a tea towel, then add to a food processor with the cheese and walnuts and blitz for 10 seconds. Start to add the oil and process to a rough texture. If you want it runnier, add a little more oil while the processor is running. Taste and add a squeeze of lemon