Walnut Pesto

Makes enough for a good snack or drizzle on your soup
by Tenina Holder

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!


Are you following me on FacebookInstagramPinterest and Twitter?

Thanks for reading and please subscribe to have each update delivered to your inbox weekly.

Ore better yet, come join us on the Insider Club to have extra Thermomixery each and every month!


Need

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 TM bowl and blend 7 sec/Interval.

4  

Keep refrigerated until use.

Community Comments

More Starters

Load more