Easy walnut pesto

Ingredients

• 40g (1 1/2 oz) parsley leaves (no stalks)
• 1 garlic clove
• 35g (1 1/4oz) walnuts
• 15g (1/2oz) pine nuts
• 100ml (3 ½fl oz) extra virgin olive oil
• 30g (1oz) grated Parmesan (or vegetarian alternative)
• Salt and pepper to taste

Method

We’re always being told to eat more nuts, and walnuts are especially good for you. They’re high in omega-3 and cancer-fighting antioxidants.

To make this walnut pesto, blitz the parsley, garlic, walnuts and pine nuts in a food processor.

With the food processor motor still running, pour in the extra virgin olive oil.

Season with salt and pepper to taste and stir in the grated Parmesan.

Toss with cooked pasta. Leftover pesto can be drizzled onto a pizza, stirred through soup or spread in a chicken sandwich.

Try one of our other easy pasta recipes, including ziti pasta with broccoli and toasted pine nuts, spaghetti carbonara and roast pumpkin with tagliatelle and parsley pesto.