Walnut, Parsley and Olive Pesto

 

 

 

 

Ingredients

 

• Half a cup Walnuts

• 2 fat garlic cloves, peeled and roughly chopped

• 2 cups flat-leaf parsley leaves

• Half x 200g can Waitrose garlic stuffed green olives

• About 150ml good olive oi

• Juice of ½ lemon

• Sea salt and freshly ground black pepper

• grated100g hard, tasty cheese – parmesan or pecorino,

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Method

 

1. To make the pesto, place the walnuts, cheese, garlic and parsley leaves into a food processor and pulse to blend.
    

2. With the food processor on, drizzle in the oil and juice of lemon.
    

3.  Now add the olives and pulse again.
    

4. Season lightly with salt and pepper and blend for a minute to emulsify.        Taste once more and set aside until ready.