Ingredients
- 250g Fresh walnuts, shelled weight, grated
- 60g butter
- 100g tasty or smoked cheddar, grated
- 2 Tbsp grated parmesan cheese
- 1 garlic clove, peeled and crushed
- 3 Tbsp chopped fresh marjoram, oregano or flat leaf parsley
- Pinch of freshly grated nutmeg
FRESH WALNUT PESTO
Method
- Melt the butter in a frypan, add the walnuts and garlic and push around just to colour the garlic and soften the walnuts
- Add the marjoram, salt, pepper and nutmeg
- Remove from the heat and leave to cool
- Put the cooled walnuts, garlic and herbs into a mortar and pestle or food processor and blend until you get a coarse paste
- Add the cheese and a drizzle of good quality oil to loosen the mixture a little
- Check for balance of flavours and adjust if necessary
- Store with a layer of oil on top in clean container it will last up to a month
Comments
This is one of those sauces that can only be made with the freshest walnuts. It can be tossed through pasta, mixed through a potato salad, spread over flatbreads or used as a base for tarts and perfect for dipping asparagus spears into. It will last in the fridge if covered with oil for up to a month.
Thank you Harwarden Organics for supporting this demonstration.
To download a printable version of this recipe click here
