Walnut Pesto

Reproduced with permission from Treats from Little and Friday by Kim Evans.
Published by Penguin Group NZ. Copyright © Kim Evans, 2012.

(Makes 2 cups)

Ingredients

• 1 cup walnut halves
• 4–6 cloves garlic, peeled
• 2 handfuls curly parsley
• 2 tbsp olive oil
• salt and freshly ground pepper

Method

Place walnuts, garlic and parsley into the bowl of a food processor and blend until combined but still coarse.

With the motor running, pour in olive oil. Add just enough oil to combine – the mixture should be dry and not overly oily. Season to taste.

Store in an airtight container in the refrigerator for up to 1 week.