Become a whizz with this easy and versatile pesto process!
Ingredients
- 1 1/2 cups fresh flat-leaf parsley leaves
- 1/3 cup walnuts, toasted
- 2 garlic cloves, chopped
- 1/2 cup olive oil
- 1/3 cup finely grated parmesan cheese
Method
- Step 1Process parsley, walnuts and garlic, scraping down sides occasionally, until almost smooth.
- Step 2With motor running, add oil in a slow, steady stream. Process to combine.
- Step 3Transfer to a bowl. Add parmesan. Season with salt and pepper. Stir to combine.
- Vegetarian
Notes
Toss pesto through pasta, add to roasted meats or poultry or serve with crackers and vegetable sticks for entertaining.
To store, spoon into a sterilised jar. Cover pesto surface with a thin layer of oil. Seal. Refrigerate for up to 3 months.
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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