This is best with fresh autumn walnuts – less bitter and more mellow than the ones you buy in packets that may be months – or years – old.
Ingredients
5 cloves of garlic
1 cup of walnuts
a handful of basil
1 cup olive oil
1 cup parmesan or pecorino cheese, grated
Method
Mix all ingredients in a blender or mortar, gradually adding the olive oil. Serve on pasta or over boiled potatoes or on crackers or fresh hot bread.
Keep in a sealed container in the fridge for up to 48 hours.
Walnut pesto can be frozen in a sealed container for up to six months, till walnuts and basil are in season again.
Author
from Jackie French