Serve with minestrone or your favourite vegetable soup, put into a sandwich or cook a pot of simple pasta. This rustic pesto will become your new pantry staple.
⅔ dl / ¼ cup walnuts
1 large bunch flat-leaf parsley, finely chopped
1 large bunch basil, finely chopped
1 garlic clove, finely diced
1 lemon, rind finely grated
30 g finely grated parmesan
4–6 tbsp mild-flavoured extra-virgin olive oil
fine sea salt
1. In a small, dry frying pan, toast the walnuts over medium-high heat. Stir every now and then. Be careful not to burn the nuts. Once fragrant, remove the walnuts to a bowl and let them cool slightly. Chop finely.
2. In a small bowl, mix together the parsley, basil, walnuts, garlic, lemon rind and parmesan. Add the olive oil and mix to combine. Season with a generous squeeze of lemon juice and salt.
Alternatively, make the pesto in a food processor. If using a food processor, there is no need to pre-chop the walnuts, herbs and garlic. Pulse together the walnuts, parsley, basil, garlic and parmesan until desired consistency. Add the lemon juice and olive oil. Pulse until combined.
3. Store in an air tight container in the refrigerator if not serving straightaway.
Find the recipe for Autumn Minestrone in issue 9 of Laine, available through our stockists around the world.