Parsley and Walnut Pesto | Incredible Edible Todmorden | Blogs

Parsley and Walnut Pesto

Last update: 5.05.10 First posted: 5.05.10 by in

Large bunch flat leaf parsley
I cup walnuts (toasted)
3 cloves of garlic
I cup of extra virgin olive oil
3 tablespoons of lemon juice
Zest of a lemon
Salt and Pepper
I cup Parmesan Cheese – grated (leave this out for your vegan friends!)

I put the parsley, garlic, lemon juice, zest and seasoning in the food processor and blitz it while I dry toast the walnuts for a minute or two in a non stick pan. Then I add the walnuts and blitz while gradually pouring in the oil in a steady stream. At this point I removed a portion for my friend Estelle who is Vegan before adding in the parmesan and giving it a final wiz!

I find this freezes well, especially in ice cube trays so that you can pull out the number of cubes you need, and I stir it though pasta or use it with mayonnaise as a fabulous dressing for a potato salad!

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