Thursday, January 16, 2014

Toasted Walnut & Parsley Pesto – magic !

Pin It
After the excesses of Christmas, I have a voracious craving for healthy green stuff. Even cabbage is beginning to look attractive – as long as it is cooked al dente and tossed in a little Toasted Walnut and Parsley Pesto.

Add a little of this magic green sauce to pasta or chicken, tatties or toast, and - hey pesto! – suddenly January has a little more colour!

For approximately 250mls of pesto, you will need...
1 small clove of garlic, crushed
¼ teaspoon sea salt
50g walnuts, lightly toasted
50g flat-leaf parsley
30g Pecorino Romano cheese, grated
12 tablespoons extra virgin olive oil 

Place everything, except the olive oil, in a food processor and pulse until the mixture is finely chopped. Add the olive oil and pulse until the oil is combined with the other ingredients.

Spoon into a sterilised jar and drizzle over a little more olive oil to help exclude the air and keep the sauce fresh. This will keep in the fridge for a week or so.
Watch me make this disappear - hey pesto !
Pin It