This pesto recipe is savoury and a little bit decadent with the toasted walnuts; it would be great as a dip with vegetables, as a spread on toasts or sandwiches, or even stirred into a soup, stew, or sauce for extra flavour!
I used it here over rice vermicelli as part of a quick and satisfying lunch (topped with toasted sesame seeds for a tasty crunch and paired with fresh miso soup).
– 2 cups parsley
– 1 cup basil
– 1 tsp salt
– ¼ cup olive or sesame oil
– 1 cup walnuts
– 3 cloves garlic
– water, as needed, to thin out the consistency
Coarsely chop walnuts and toast over medium heat until golden and very fragrant. Transfer to food processor. In food processor, begin to process walnuts with parsley, basil, salt, and garlic. Slowly pour in the oil as it blends; this creates an emulsifying effect that thickens the pesto. (You can use more olive oil than the recipe calls for to create a thinner pesto, but I prefer using water to think out the sauce for a tastier end result.)
Process until smooth. Use right away or store in a glass jar in the refrigerator for up to a week.
** Chef’s Tip: If using as a sauce for pasta, I recommend you check the seasoning and adjust as necessary – sometimes a bit extra salt is necessary.