Monday, 25 March 2013

Walnut and Parmesan Pesto

Pesto has never looked so romantic! This is a bit reverted from the common homemade pesto, but it gives a change to using pine nuts.

Ingredients (makes 300g)

3 big bunches of basil (roughly 160g), stalks removed
a handful of mixed walnuts and cashew nuts
2 garlic cloves
90g parmesan, grated
juice of half a lemon
2 tbsp good quality olive oil
salt and pepper

1. Firstly, lightly toast the nuts in a frying pan with no oil, until they start to turn golden. Then blend them up in a food processor for about 20 seconds. 

2. Take the nuts out of the food processor and put in the basil, whole garlic cloves, oil and lemon juice. Blend for a minute of so. 

3. Finally, add the grated parmesan and nuts, and continue to blend. If the pesto appears to be dry, you might need to add more oil. I tend not to add too much of the oil at the start as you can always add more at the end. 

Pesto can be used for anything! I like to eat it on pasta, on top of pizza, or smothered on salmon.

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