Walnut Pesto
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.
Enjoy!
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Need
- 140 Grams walnut pieces
- Small handful Italian parsley leaves
- Small handful basil leaves
- Zest 1 lemon, finely grated
- Juice 1 lemon
- 100 Grams p
- Pinches pink salt flakes BUY
Do
- 1
Place walnuts into cold oven set to 200°C and toast 10 minutes.
- 2
Remove from oven and cool slightly.
- 3
Place walnuts and remaining ingredients into Thermomix bowl and blend 7 sec/Interval.
- 4
Keep refrigerated until use.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
