Gift it, throw it through pasta, add to dressings or crust your roast beef with it. This is the ultimate condiment to have stashed in the fridge for the season of sharing and entertaining. Choose Omega Walnuts from Manjimup. The difference in flavour between these and imported nuts is hard to overstate.
Makes 2 cups
Ingredients
150g parsley, chopped
60ml lemon juice
1 clove garlic, finely chopped
100g walnuts, toasted Omega Walnuts
1 tsp salt
40g parmesan, grated
250ml olive oil
Black pepper
Method
Combine all ingredients in a food processor and pulse until the pesto is your preferred texture. Place in a clean jar and top with a little olive oil before storing in the fridge for up to a month.
Cook’s Note
Toasting the nuts improves the flavour and texture of the pesto.
VEG - optional V and DF option if you replace the parmesan with nutritional yeast.
Find more recipes from Kate Flower here.
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