Recipe: Walnut and Parmesan Pesto

ParmesanFA520435Photography / John Holdship

Last week I attended a delicious cooking session where the key ingredient was my favourite cheese: Parmigiano-Reggiano. During the event, a number of recipes were introduced. One was especially yummy – and super easy to make: walnut and Parmesan pesto. So I thought I’d share it with you here.

The recipe was the work of freelance chef Bridget Colvin. I was really impressed with her ideas as a cook and am keen to keep an eye on what she’s got coming up.

ParmesanFA520288Photography / John Holdship

WALNUT AND PARMESAN PESTO

Ingredients

  • 1 small garlic clove;
  • 25g unsalted butter;
  • 50g walnuts shelled & roughly chopped;
  • 50g pine nuts;
  • 50g Parmigiano-Reggiano, finely grated, plus extra to serve
  • 3tbsp extra virgin olive oil, plus extra to serve;
  • Salt and pepper;
  • A small bunch of sage leaves, to garnish (optional).

Method

  • Pound the garlic and butter with a little salt in the mortar:
  • Roughly chop the rocket leaves and add to the mortar with the Parmesan and nuts.
  • Pound once more until you reach your desired consistency;
  • Spoon into a bowl and stir through the cheese, olive oil and season to taste.

Tips

  • For a smoother pesto add all the ingredients to a food processor and pulse until smooth.
  • The pesto will keep well in the fridge for 1 week if covered well with a layer of olive oil.

ParmesanFA520199Photography / John Holdship

For loads more about Parmigiano-Reggiano including a wealth of recipes using this magnificient cheese, go to parmigianoreggiano.com.

Food at 52 Cookery School is located at 96 Central Street, EC1V 8AJ. Find out more at foodat52.co.uk.

About tikichris

Chris Osburn is the founder, administrator and editor of tikichris. In addition to blogging, he works as a freelance journalist, photographer, consultant and curator.
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