Walnut & Tomato Pesto

Everyone needs a simple pesto recipe in their repertoire and this one is my go-to. I make a big batch on the weekend and use it to add flavour and colour to many of my midweek meals. It’s great stirred through pasta, spread onto sandwiches, dolloped on salads or simply spread onto crackers for a quick snack. It really is a sauce that can multi task! Plus the walnuts are packed with zinc, vitamin E, selenium and the omega 3 fatty acids too.

Serves: 4-6
Prep Time: 10 mins

Ingredients:

• 150g walnuts, toasted
• 400g semi sundried tomatoes in olive oil (these can be bought in a supermarket)
• 1/2 an onion, finely chopped
• 4 garlic cloves, crushed
• 75g parmesan, grated
• 1 tsp tomato puree
• 3 tbsp extra olive oil, plus extra if required
• Sea salt and cracked black pepper, to taste

Method:

1. Heat a large frying pan over a medium-high heat. Add the walnuts to the hot, dry pan and toast for about 5 minutes or until they start to brown. Be sure to watch the pan and stir frequently to ensure they do not burn.
2. Transfer the walnuts to a plate to cool so that they get nice and crunchy.
3. Once cooled, place the walnuts together with all the remaining ingredients in a food processor and blend until smooth, adding more olive oil if consistency is too thick.
4. Season to taste with salt and pepper. This can be enjoyed straight away or stored in an airtight container in the fridge for later