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    Walnut Pesto

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    Walnut Pesto

    Although this fragrant sauce is called a 'pesto', it contains no cheese or basil. It's lovely tossed into hot, Ricotta-filled ravioli or eaten as a relish with grilled lamb or salmon. You can use curly or flat leaf parsley for this recipe.

    • Preparation time: 20 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 2 packs parsley, or 1 large bunch
    • Small handful of thyme sprigs
    • Handful of mint leaves
    • 1 clove garlic, finely diced
    • 2 lemons, zest finely grated
    • 50g walnut kernels
    • 6 tbsp walnut oil
    • Salt and freshly ground black pepper


    1. Wash and dry the herbs. Strip the parsley leaves from their stems and place in a food processor. Add the mint leaves. Strip the leaves from the thyme, measure out a teaspoonful and add to the other herbs. Whizz until finely chopped, then add the garlic, lemon zest and walnuts and process in quick bursts until they are roughly chopped.
    2. Continue to process the mixture while you slowly drizzle in the walnut oil. It will form a thick purée. (You may need to stop a few times and scrape the mix away from the sides of the bowl and towards the blade.) Transfer to a small bowl and season to taste. If covered and chilled, this will keep well for a couple of days.

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