Recipe: Walnut pesto
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This walnut pesto uses fennel in place of Parmesan and cayenne for extra kick. It's delicious served over grilled fish or chicken and mashed pumpkin, or with slow-roasted tomatoes and pasta.
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- Recipe: Walnut pesto
Ingredients
- 3 tablespoons raw walnuts, chopped
- 1 bunch continental parsley
- ½ cups basil leaves
- 2 cloves garlic, chopped
- 1 small piece of fennel, chopped (to make approximately 2 tablespoons)
- 1 pinch cayenne pepper
- Juice of ½ lemon
- A pinch of sea salt
- 1/3 cup extra virgin olive oil
Method
- Dry roast the walnuts in a small flat pan over a medium heat until they have roasted and turned golden brown, approximately 3-4 minutes.
- In a food processor, place the walnuts, parsley, basil leaves, garlic, fennel, cayenne pepper, lemon juice and sea salt.
- Process the ingredients, adding the olive oil slowly while the motor is running until the pesto is well combined but not completely smooth. They pesto should still have a granular texture.
- Store in the refrigerator in an airtight tray.
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