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Walnut and Mint Pesto

Walnut and Mint Pesto

Ingredients

Ingredients

Ingredients

  • A bunch of Fresh Parsley
  • A handful of Fresh Mint Leaves
  • 1 Garlic clove
  • 2 Lemons, finely grated zest
  • 50g Toasted Walnuts
  • 4 tbsp Walnut Oil
  • 2 tbsp Olive Oil
  • 2 tbsp Bonne Maman Apricot Compote
  • 1 Small red chilli, finely chopped and deseeded

Method

Method

  1. Strip the leaves form the parsley and mint and whizz in a food processor or blender with the garlic until roughly chopped

    Add the lemon zest and walnuts and whizz again for a few seconds. Finally, add the oils, compote and chilli, if using. Process to a rough paste.

    Spoon the paste into a clean jar. Pour on a little extra olive oil to cover the surface of the pesto and keep in the fridge until needed.

Cooks tips

Cooks tips

    • The pesto will keep in the fridge for up to 1 week
    • It's delicious when spread under the skin of chicken fillets before roasting or added to hot grilled pork chops or mackerel.
    • For a vegetarian supper, grill some large Portobello mushrooms until golden and tender. Serve with a dollop of soured cream and the Walnut and Mint Pesto.

Good to know

    Recipe by

    Bonne Maman
    Seasonal Cookbook

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