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!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 140 Grams walnut pieces
- Small handful Italian parsley leaves
- Small handful basil leaves
- Zest 1 lemon, finely grated
- Juice 1 lemon
- 100 Grams Cobram Estate Extra Virgin Olive Oil p BUY
- 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.