Thursday, 2 December 2010
Recipe: Parsley and Walnut Pesto
This is a very simple recipe and will keep for weeks if stored in a jar in the fridge. It is good to use for a quick pasta dish, where you just boil up your favourite pasta, drain and then stir in as much or as little pesto as you like. Then sprinkle with freshly grated Parmesan cheese.
large handful of fresh parsley, finely chopped
1 tbsp walnuts, finely chopped
1/2 cup grated Parmesan cheese
1/2 tsp of both salt and pepper
Put all the ingredients, except the olive oil into a medium sized jar and mix together well.
Pour in about a cup of olive oil, seal the jar and shake well. Add a bit more olive oil if needed. The dried ingredients should be just submerged in the olive oil.