Basil and Walnut Pesto

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Pesto is one of the most fragrant sauces you can make. Store it in a sealed jar – covered with olive oil – in the fridge and it will last for up to 4 weeks, though it will become darker over time. Walnuts are less expensive than the more traditional pine nuts.


1 large bunch fresh basil
1 clove garlic, finely chopped
Sea salt and freshly ground black pepper
30-40g walnuts, toasted
60g Parmesan, freshly grated
2-4 tablespoons extra virgin olive oil
1 small squeeze lemon juice


1. To make the pesto in a food processor or blender: place the basil, garlic, a pinch of salt and a few grindings of black pepper, walnuts and half the Parmesan in the bowl. Whizz to break down the basil. Add just enough olive oil to make a paste. Pour into a serving bowl and slowly add more Parmesan, olive oil and more salt to taste. Pesto should be loose, not a thick paste. You need to make it to your own taste, adding more or less Parmesan as you go. Add a squeeze of lemon juice to add acidity and brightness to the pesto. Stir.


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