Walnut, caramelised onion and rocket pesto

Tyson Sutton

This pesto goes very nicely with fish, pork, or chicken, or just straight out the jar and into your mouth.

Ingredients

200 g	Walnuts (Main)
120 g	Rocket
1	Onion, caramelised, drained of grease on a paper towel and chilled
100 g	Parmesan cheese, grated
½ clove	Garlic
300 ml	Olive oil
5 g	Flaky sea salt

Directions

Add all ingredients to a food processor apart from the oil and pulse to break them down. Pour in oil slowly and bind to a paste. Transfer to a recycled glass jar.

To caramelise onions

Pour a little olive oil into the pan and cook your sliced onions on a low heat until brown - they should resemble the kind of onions you would have on top of a hotdog. Remember to season!