Parsley, Walnut & Lemon Pesto

Simply toss through pasta, spread on warm sour dough and top with tomato slices or spoon it over roasted veggies.

INGREDIENTS

• 150g parsley, chopped
• 60ml lemon juice
• 1 clove garlic, finely chopped
• 100g walnuts, toasted Omega Walnuts
• 40g parmesan, grated
• 1 tsp salt
• 250ml Great Southern Groves Extra Virgin Olive Oil
• Black pepper

METHOD

Combine all ingredients in a food processor and pulse until the pesto is your preferred texture. Place in a clean jar and top with a little extra virgin olive oil before storing in the fridge for up to 2 weeks.

Tips: Toasting the nuts improves the flavour and texture of the pesto.

VEG - optional V and DF option if you replace the parmesan with nutritional yeast.

Makes 2 cups

Recipe: Kate Flower

Previous Recipe

Next Recipe