I have done a few Pesto recipes on here over the last while but they never get boring. I suppose it’s because pesto is such a wonderfully simple and delightful thing. Incredibly easy and quick to make, if you have a bit of fresh basil around it will always be on hand to throw together and help you out of a tight culinary spot. Which, worryingly, I am finding myself in with increasing regularity.
This is not quite a traditional pesto. I have swapped out pine nuts for walnuts and olive oil for rapeseed oil. I’d like to say it was for some interesting and new-fangled culinary reasoning but it’s mainly because they were what I have in the house. Pesto can adapt very easily to what you have. It is fuss free and delicious with anything from pasta to salads to boiled potatoes to finger food or even spooned over soup.
You can do this in a food processor if you have one. Just throw all of the ingredients in together and blend, slowly adding the oil bit by bit.
1 bunch of Basil (inc stalks)
75 g walnuts
75g Parmesan (grated)
Zest of 1 lemon
3 cloves of garlic
-Roughly chop up the basil.
-In a pestle and mortar, grind up the garlic cloves with a good pinch of salt and pepper.
-When they have been ground to a fine paste, add in the Basil.
-Keep working the basil until you have a delightfully green mixture.
-Next add in the walnuts.
-Begin to break them up, leaving some textured while some ground to a fine powder.
-Add in the lemon zest and grated parmesan.
-Mix everything together well.
-Now slowly start to add in the oil little by little. Keep mixing it at you pour so the oil gets distributed evenly.
-You want to end up with a thick liquid consistency. Something that could be easily spooned.
-Thats it. Just jar it up and leave it in your fridge for anytime you want to make a quick supper a little more interesting.