Some of you may think pesto is “so nineties”, but it’s delicious and useful to have in the fridge. I have popped dollops of this walnut and parsley version on bruschetta with another of my favourites — blue cheese. I also served some stirred through pasta with a handful of rocket for a quick dinner. It’s a handy recipe to have up your sleeve.
WALNUT & PARSLEY PESTO
Makes 1 ½ cups
1 cup roughly chopped toasted walnuts
1 cup parsley
1 clove garlic
1 cup parmesan
1 tsp lemon zest plus
2 Tbsp juice
¼ tsp salt and pepper
½ cup olive oil
To serve
Bruschetta and blue cheese
- Into a kitchen processor place the walnuts, parsley, garlic, parmesan, lemon zest, juice, salt and pepper. Blitz until well combined.
- Add the oil and blend again. Store in a jar and use as required.
- Preheat an oven to 170C.
- Smother some pesto on to bruschetta, then add some crumbled blue cheese and place into the oven for 4 minutes to melt the cheese slightly.
- Serve warm.
