A simple, fresh walnut pesto with a lovely tang from cider vinegar. I made this using home-grown walnuts from Garthmyl in Wales, picked from my father-in-law’s walnut trees, which makes it feel that little bit more special.
The photo shows a Mediterranean-style platter I made with tomatoes, red onion, olives, cheese and cured meats, finished with this walnut pesto drizzled over the top.
Ingredients
1 small garlic clove
4 tablespoons good-quality olive oil
2 tablespoons cider vinegar
50g walnuts
1 small bunch fresh parsley
Pinch of salt
A little water, if needed
Method
Add the garlic, olive oil, cider vinegar, walnuts, parsley and a pinch of salt to a food processor.
Blitz until you have a pesto-like consistency.
If it is a little too thick, add a small splash of water and blitz again until it reaches the consistency you like.
Serving suggestion
Absolutely delicious spooned onto warm olive bread, served alongside a Mediterranean platter, or drizzled generously over a fresh salad.
Sarah’s tip: I like to leave mine with a little texture rather than blending it completely smooth – you still get those lovely little pieces of walnut.
