Kirsten’s favourite parsley and walnut pesto
Kirsten recently gave me a tub of her homemade parsley and walnut pesto made this from the spoils of her kitchen garden. I snuck it away with me on a recent girls weekend.
We enjoyed her chunky parsley and walnut pesto for breakfast, served with avocado on freshly cooked croissants. We ate more of it later in the day with other dips and breads, enjoyed with Champagne. Both times it was complete heaven, but maybe it was something to do with the standard of the things it was served with…
This parsley and walnut pesto would be lovely on a family picnic over summer. You could team it up with some of these goodies: Black rice cakes or Pea and cottage cheese fritters and these Peanut Butter Banana Cookies
Mummy to three small boys
- 75g shelled walnuts
- 1 garlic clove, roughly chopped
- 50g parsley leaves
- 175 ml rapeseed or extra virgin olive oil
- Juice of ½ lemon
- Sea salt & ground pepper to taste
- 50g Grana Padano cheese, grated
- Put all the ingredients except the cheese and salt and pepper into your a food processor and give it a good blitz.
- Pour into a bowl and add cheese and season to taste.
- You may need to adjust the amount of oil, depending on the consistency you like.
- If you're using immediately or storing in the fridge, add the cheese and season to taste. It will keep in a jar, covered in olive oil for a couple of weeks.
- If you're going to freeze this, add it to small freezer bags at this stage, adding cheese and seasoning after it's defrosted.