Pesto is lovely to experiment with. It seems to work with almost any herb and nut combo. Aim to use equal parts of the nuts, cheese and herbs.
Make sure that the walnuts are very fresh; if you’re not cracking open your own then check the sell by dates on the pack. Taste a couple first to make sure they are good and oily, plus that they are not bitter.
You can use the whole herb; no need to de-stalk. I used very mature organic cheddar (no parmesan in the fridge!) which works well.
Ideally you would chopped everything by hand (except the cheese, obviously!) which gives a better finish and is more authentic. However back in the real world, blending will do!
- 25 gms Coriander, well washed and dried
- 25 gms shelled Walnuts
- 25 gms of hard cheese (parmesan or mature cheddar) finely grated
- 30 – 40 ml Extra Virgin Olive Oil
- Water
- Put the leaves and ½ the olive oil in a small blender and briefly liquidise. Try not to overdo it; you want to see bits of the leaves.
- Add the walnuts and cheese then whizz again, adding more olive oil to get a runny consistency.
- Stir in a little water to thin out if still too thick.
- Taste and season as necessary.
Keep in a sealed jar until you are ready to use within the next few days and to stop everything in your fridge smelling of garlic!
