Photography / 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.
Photography / 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.
Photography / 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.
