1 bunch basil leaves
50g Coaldale walnuts (if you don’t have good quality walnuts then use pine nuts)
40grm Parmesan cheese, grated
40grms Pecorino cheese, grated
2 cloves garlic. Crushed (good quality organic or roasted)
120ml extra virgin olive oil
100grms butter. This softens the pesto and melts into the pasta and potatoes.
Place all the pesto ingredients in a food processor and process until blended.
Toss through cooked wholegrain pasta & fresh beans (picture above)
Use as a walnut butter & spread it on CHESTNUT scones or rye sourdough with goats curd and tomato
Walnut pesto and roasted pumpkin frittata or omelette
Serve with poached chicken or pan fried pork fillet
This fabulous recipe was created by our ESLW chef Veronica – www.facebook.com/veronicacookingsmith