Pesto with Basil and Walnuts

1 cup of basil leaves packed firmly

½ cup extra virgin olive oil

2 cloves of garlic, crushed

30g nuts (I use walnut kernel)

salt to taste

60g parmesan cheese finely grated

Place all ingredients except the cheese in a food processor and blend until smooth. Transfer mixture to a bowl and mix in the cheese. Spoon into a jar, pressing mixture down to remove air pockets. Seal surface with a film of olive oil and close lid. Store in the fridge. Delicious spread on crackers, bread, grilled on slices of eggplant or spread on barbequed lamb. For a tasty pasta sauce, thin with a small amount of pasta cooking water.

Adapted from Stephanie Alexander’s recipe in ‘A Cook’s Companion’.

Australian Walnut Industry Association

PO BOX 80, Moyhu  3732 Victoria Australia

Ph 0418 664 672 email:

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