Since my mum bought back the big bag of walnuts from France I’ve been playing around with ideas for recipes with them and this is one of my favourites! I love pesto and have never tried any other varieties so I decided to combine two flavours I love and I think go well together – walnuts and parsley! It was also an excuse to use some more wedding cheese which has been grated and in the freezer for a good few weeks!
Makes a small jar full:
20g Flat Leaf Parsley
1 small Garlic Clove
5-6 tablespoons Extra Virgin Olive Oil
squeeze Lemon Juice
In a blender add the garlic clove and the chopped walnuts and blitz untill fine and almost the consistency of breadcrumbs. Place onto a chopping board and pile the parsley on top, using a big knife finely chop the parsley (mix it all up as you chop so you are combining the ingredients together on the board). You could do this in the blender but I really like the slightly rough texture you get from working it with a knife.
Put it all back into the blender and add the cheese and 3 tablespoons of oil. Blitz a few times just to mix it all up and combine the cheese with the herbs. Add another 2-3 tablespoons of oil to create a loosened sauce texture, season with a little black pepper and a squeeze of lemon juice, taste and add a little more lemon if needed.
Put into a bowl or jar and keep in the fridge for a week or so.
This is nice to serve on cooked pasta, added to a cheese toastie, stir into leek and potato soup or as I’m going to do in a later post – add it to your croutons in a soup!
This is a lovely variation on the classic pesto – will have to try some different herbs and nuts now! x x