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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


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


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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