Sunday, October 31, 2010

Recipe: Walnut Pesto


-150g walnuts
-100g grated parmesan
-200g creme fraiche/ cream cheese
-1 tbsp fresh parsley/ basil
-1 tbsp olive oil

1. Put all ingredients into a mixer and blend to a paste. You can vary the quantities of each ingredient to taste.
2. I served this spread over some par-boiled celery hearts, topped with breadcrumbs and baked in the oven for 30 minutes. You could also use it as a pasta sauce, or as a pâté for toasts.

No comments:

Post a Comment