The Northern Express Herald
Walnut pesto
makes 1 ½ cups
Babiche Martens
Some of you may think pesto is “so nineties”, but it’s delicious and useful to have in the fridge. I have popped dollops on bruschetta with another of my favourites — blue cheese. I also served some stirred through pasta with a handful of rocket for a quick dinner.
Ingredients
| 1 cup | Toasted walnuts, roughly chopped (Main) |
| 1 cup | Parsley |
| 1 | Garlic clove |
| 1 cup | Parmesan cheese |
| 1 tsp | Lemon zest, plus 2 Tbsp juice |
| ¼ tsp | Salt, and pepper |
| ½ cup | Olive oil |
| 4 slices | Bruschetta, and blue cheese to serve |
Directions
- Into a kitchen processor place the walnuts, parsley, garlic, parmesan, lemon zest, juice, salt and pepper. Blitz until well combined.
- Add the oil and blend again. Store in a jar and use as required.
- Preheat an oven to 170C.
- Smother some pesto on to bruschetta, then add some crumbled blue cheese and place into the oven for 4 minutes to melt the cheese slightly.
- Serve warm.