Not your average pesto...(I don't do average!) This recipe was originally created for a drizzle on a soup. The Roasted Parsnip and Jerusalem Artichoke soup to be precise...but it so good with so many other things, it’s hard to assign it to just one job. So don’t!! Get on it and start slathering it all over everything! Add it to soup, but also use as a dip, a pizza topping, a drizzle over a fresh salad. Let your inner chef run wild.
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- 140 g walnut pieces
- Small handful Italian parsley leaves
- Small handful basil leaves
- Zest 1 lemon, finely grated
- Juice 1 lemon
- 100 g Cobram Estate Extra Virgin Olive Oil p BUY
- Pinch Pink Salt Flakes BUY
Place walnuts into cold oven set to 200°C and toast 10 minutes.
Remove from oven and cool slightly.
Place walnuts and remaining ingredients into TM bowl and blend 7 sec/Interval.
Keep refrigerated until use.