Pesto James' Way

  • Currently 4/5
This is so simple and delicious, it was made for us by friends who came to stay from the UK. Apparently it's based on a recipe from 'Vegan with a Vengeance' by Isa Chandra Moskowitz.  James surprised me by saying we wouldn't need Parmesan - I doubted him but he was right!
Makes 350 ml.
50 g walnuts
150 g basil leaves
3 cloves garlic, smashed and chopped finely
salt to taste
125 ml extra virgin olive oil
2 tsp lemon juice
1. Place the walnuts on a baking tray at 180C / Gas 4 for 10 minutes, turning once.  Alternatively, dry fry.
2. Combine the walnuts, basil, garlic and salt in a processor or blender and process as you add the oil in a steady stream.  Pulse as you add the lemon juice.  The pesto should have the consistency of a slightly grainy paste, not a purée.
Prep Time   less than 15 minutes


Member since Jun 2010

More recipes like this one...