Walnut Pesto

This time of year, wander the local hedgerows and lanes around here with a carrier bag and you could bring home a bountiful supply of free food. My absolute favourite, for two main reasons, is walnuts. First reason is they are free. Second reason is they taste amazing.

walnut pesto
Walnut Pesto

With a big bowlful of walnuts on the kitchen counter it’s hard to resist using lots straight away in recipes like Spiced Apple Cake with Walnuts or Walnut Bread ( easy in the breadmaker and great with another seasonal favourite Potimarron and Leek Velouté ). If kept dry and away from the sun, walnuts will last for ages so we fill our pockets every time we go for a walk and make sure we squirrel away a good stash. When the walnuts started to fall to the ground this year, my step-daughter happened to be staying with us and suggested we make pesto. One jar of pesto will keep in the fridge for several days and will be OK if you keep the surface covered with olive oil though it might go a bit brown. You could also freeze small quantities for adding to pasta for example. Half of our first batch was stirred into tagliatelle, the second half was spread onto fresh whiting and baked (called merlan in France, it’s a reasonably priced fish similar to cod or haddock), served with salted potato wedges and fresh salad. You could  also spread it on bruschetta, dollop some in your soup, make a toasted sandwich, stir some into mashed potato, or put it on a pizza.

So here it is, the ever so simple but very impressive Walnut Pesto.

walnut pesto ingredients
Ingredients for Walnut Pesto

You’ll need a blender or stick-blender to make this, and if you want to store it, a sterilised jar with an air-tight lid. None of the ingredients are measured exactly, which is a good excuse to keep tasting it to get the balance and seasoning to your taste.

A few handfuls of fresh basil leaves
Walnuts2 cloves garlic
Olive oil
Lemon juice
Sea salt
Ground black pepper
Parmesan cheese, grated

blend the ingredients
Blend the ingredients in a blender or with a stick blender

Put all the ingredients in the blender and whizz to a pulp, adding more oil if necessary and seasoning to taste. Use straight away or seal in a jar and refridgerate.

Spiced Apple Cake with Walnuts is a delicious moist cake that can be served while still warm or stored for several days in an airtight container – if it lasts that long. It’s also a good way to use up some seasonal produce, and freezes well. I’m posting the recipe in my next post.


Author: Julia Moss

Hi, Thanks for looking at my profile. For work I manage our website www.mountainpassions.com about ski and mountains in France. For pleasure, I cook and like eating out. I enjoy gardening and growing my own veg and I sing in a choir. I make unique handmade items using recycled and vintage French fabric called MIOLO by Jools.

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