This Week's Recipe: Walnut and Parsley Pesto

The simple addition of herbs transforms any meal from ordinary to extraordinary. A simple and easy way to transform your meals using fresh herbs is with a salsa verde or pesto.

This ‘pesto’ uses an all time favourite herb in a new light. The walnuts add earthy creaminess as well as crunch while parsley that unique way of producing a grassy aroma and fresh flavour the minute it touches warm food.

This pesto is fantastic to add to pasta, or tossed through boiled baby potatoes, as a dip with fennel, celery and radishes or served with any meat or fish.

If you want to make a simple, yet more substantial pasta simply add smoked trout or smoked chicken, oven roasted cherry tomatoes and ricotta. Or for a vegetarian version add broad beans, peas and Parmesan.

1 bunch flat leaf parsley, leaves picked
100g walnuts
2 slices Italian crusty bread, torn
2 cloves garlic
250 ml extra virgin olive oil
1 lemon, juiced

In a food processor place the parsley, walnuts garlic and bread. Process slowly adding the olive oil in a steady stream until the mixture becomes a thick coarse paste.

Season with the juice of a lemon, salt and pepper.
Store in an airtight container covered with a little drizzle of oil in the refrigerator for up to 3 weeks.

To use bring to room temperature.
Makes 1- 1 1/2 cups.
Bon Appetite


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