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Walnut and Parsley Pesto

Cook Time:

20 minutes


4 - 5 people

Walnut and Parsley Pesto

A handful of cherry tomatoes roasted in the oven for 20 minutes at 180 degrees C
50g walnut halves
80g flat parsley leaves rinsed and drained
A good few twists of salt and pepper
80g freshly grated Parmigiano Reggiano
150ml extra virgin olive oil plus 2 dessert spoons to seal if saving for later
1 teaspoon white condiment or white balsamic vinegar

Begin by using a blender to grate the parmesan. Replace the grater with a chopping implement then add the cherry tomatoes, walnuts, a good few twists of salt and pepper, washed flat leaf parsley, teaspoon white condiment and finally olive oil then blend until you have a fine paste. If you are saving this for later, add to a glass jar then top with a dessert spoon of olive oil to seal the contents before placing a lid on top, then it should keep for a few days in the fridge. Alternatively cook pasta and when drained add back to the saucepan, spoon the pesto on top and mix with a pasta spoon before serving.

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