Forget pine nuts, walnuts are where it is at! this easy blender recipe (you can do it in a nutri-bullet)
is great spread on toast or mixed into pasta or with fish.
ingredients:
2 x handful walnuts (toasted if preferred)
3-4 cloves garlic (peeled)
2 x handfuls Basil leaves picked (use the stalks in your salads don’t waste them!)
1 x handful flat leaf parsley (this will help keep the vibrancy)
1 x handful parmesan cheese (or pecorino to keep it veggie)
extra virgin olive oil 9add until desired consistency)
salt & pepper
squeeze of lemon juice (optional)
So, forget pine nut pesto. Walnut pesto, that’s
where it’s at, and I’m going to show you how. Place a frying pan on a medium heat. And then
add in your walnuts. No oil required. We’re simply going to toast these off to get a nice
little bit of flavour. Add your peeled garlic to your food processor and allow the walnuts
to cool before popping them in as well. Give them a quick blitz up. Then add in your
basil and your parsley and blitz up again. Going for a slight breadcrumb kind of consistency.
Add in your lemon juice followed by your oil. And then add in the Parmesan cheese. Little bit
more oil. Blitz all together till you get the desired consistency. And there you have it. Your
walnut pesto is done. Seasoned to perfection. I’m serving mine on a nice bit of toasted rye here
with an extra bit of Parmesan cheese on top, a little bit of basil, and then
a little drizzle of olive oil. So cheeky.
Dining and Cooking