Walnut and Mint Pesto

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

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

2. 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.

3. 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

1. The pesto will keep in the fridge for up to 1 week

2. It's delicious when spread under the skin of chicken fillets before roasting or added to hot grilled pork chops or mackerel.

3. 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.