Walnut pesto

Babiche Martens

Some of you may think pesto is “so nineties”, but it’s delicious and useful to have in the fridge. I have popped dollops on bruschetta with another of my favourites — blue cheese. I also served some stirred through pasta with a handful of rocket for a quick dinner.

Ingredients

1 cup	Toasted walnuts, roughly chopped (Main)
1 cup	Parsley
1	Garlic clove
1 cup	Parmesan cheese
1 tsp	Lemon zest, plus 2 Tbsp juice
¼ tsp	Salt, and pepper
½ cup	Olive oil
4 slices	Bruschetta, and blue cheese to serve

Directions

1. Into a kitchen processor place the walnuts, parsley, garlic, parmesan, lemon zest, juice, salt and pepper. Blitz until well combined.
2. Add the oil and blend again. Store in a jar and use as required.
3. Preheat an oven to 170C.
4. Smother some pesto on to bruschetta, then add some crumbled blue cheese and place into the oven for 4 minutes to melt the cheese slightly.
5. Serve warm.

More of Angela's retro classic recipes

• Steak and oyster pies
• Citrus cream pots