Recipe: Walnut pesto

Ingredients

• 3 tablespoons raw walnuts, chopped
• 1 bunch continental parsley
• ½ cups basil leaves
• 2 cloves garlic, chopped
• 1 small piece of fennel, chopped (to make approximately 2 tablespoons)
• 1 pinch cayenne pepper
• Juice of ½ lemon
• A pinch of sea salt
• 1/3 cup extra virgin olive oil  

Method

1. Dry roast the walnuts in a small flat pan over a medium heat until they have roasted and turned golden brown, approximately 3-4 minutes.
2. In a food processor, place the walnuts, parsley, basil leaves, garlic, fennel, cayenne pepper, lemon juice and sea salt. 
3. Process the ingredients, adding the olive oil slowly while the motor is running until the pesto is well combined but not completely smooth. They pesto should still have a granular texture.
4. Store in the refrigerator in an airtight tray.