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Rosemary and Walnut Pesto
A rich and aromatic pesto perfect for the winter months in pasta or bruschetta
Ingredients
- 3 sprigs rosemary about 6" long fresh rosemary
- 1/2 cup parsley chopped
- 2 cloves garlic
- 50 g walnuts
- 1/2 lemon grated zest and juice
- 25 g parmesan cheese
- 75 ml olive oil
- Sea salt and black pepper
Instructions
- Toast the walnuts in a dry pan for about 1 minute (see notes in blog post)
- Remove stalk from rosemary and chop roughly
- Put all ingredients into food processor and blitze till you get a sauce. Add more oil if you want it runnier.
- Season with salt and pepper to taste.
- Allow to chill in the fridge for 30 minutes to let those flavours develop.
Video
Notes
A really rich and aromatic pesto perfect on crostini with roasted tomatoes as well as in the usual pasta etc.
This will keep for up to 2 weeks in the fridge in a covered jar, top unused pesto with olive oil to stop it disscolouring.
Nutrition
Calories: 178kcalCarbohydrates: 3gProtein: 3gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 3mgSodium: 70mgPotassium: 85mgFiber: 1gSugar: 1gVitamin A: 459IUVitamin C: 12mgCalcium: 69mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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