This walnut pesto uses fennel in place of Parmesan and cayenne for extra kick. It's delicious served over grilled fish or chicken and mashed pumpkin, or with slow-roasted tomatoes and pasta.

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Recipe: Walnut pesto

1 April 2010

This walnut pesto uses fennel in place of Parmesan and cayenne for extra kick. It's delicious served over grilled fish or chicken and mashed pumpkin, or with slow-roasted tomatoes and pasta.

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Ingredients

  • 3 tablespoons raw walnuts, chopped
  • 1 bunch continental parsley
  • ½ cups basil leaves
  • 2 cloves garlic, chopped
  • 1 small piece of fennel, chopped (to make approximately 2 tablespoons)
  • 1 pinch cayenne pepper
  • Juice of ½ lemon
  • A pinch of sea salt
  • 1/3 cup extra virgin olive oil  

Method

  1. Dry roast the walnuts in a small flat pan over a medium heat until they have roasted and turned golden brown, approximately 3-4 minutes.
  2. In a food processor, place the walnuts, parsley, basil leaves, garlic, fennel, cayenne pepper, lemon juice and sea salt. 
  3. Process the ingredients, adding the olive oil slowly while the motor is running until the pesto is well combined but not completely smooth. They pesto should still have a granular texture.
  4. Store in the refrigerator in an airtight tray.

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