This walnut pesto uses fennel in place of Parmesan and has cayenne for an extra kick. It’s delicious served over grilled fish or chicken and mashed pumpkin or with slow roasted tomatoes and pasta.
Makes ½ cup
3 tablespoons raw walnuts, chopped
1 bunch flat-leaf parsley
½ cup basil leaves
2 cloves garlic, chopped
1 small piece of fennel, chopped (to make approximately 2 tablespoons)
1 pinch cayenne pepper
juice of ½ lemon
a pinch Sea Salt
½ Cup extra virgin Olive Oil
1. Using medium heat, slowly roast the walnuts in a small pan till they turn golden brown. This will take approximately 3 to 4 minutes.
2. Then, using a food processor, add in walnuts, garlic, fennel, parsley, basil leaves, cayenne pepper, lemon juice, and sea salt.
3. Process the ingredients, adding the olive oil slowly while the motor is running until the pesto is well combined but not completely smooth. The pesto should still have a granular texture.
4. Store ready for use in the refrigerator in an airtight jar.