Friday, 28 September 2012

Walnut and parsley pesto

from Hugh Impossibly-long-name, River Cottage, Sept 2012

Perfect with pasta or as a dip
Serves 4.

100g walnuts
1 fat garlic clove garlic, peeled and roughly chopped
A handful of grated mature cheddar or Parmesan or a combination
A large handful of flat-leaf parsley leaves
About 1/2 cup good olive oil or sunflower oil
Juice of ½ lemon or more
Sea salt and freshly ground black pepper

Blend walnuts, garlic, cheese and parsley together, then begin trickling in the oil, while the processor runs. Stop when you have a nice purée. Taste and season as necessary with lemon juice, salt and pepper.

When serving with pasta you may need to add some hot water from cooking the pasta, to help combine the pesto with the pasta.

Store in the fridge.

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