Dash­ing An­to­nio’s Wal­nut Pesto

NZ House & Garden - - GATHERINGS -

This un­com­pli­cated recipe is in­spired by the late Ital­ian chef An­to­nio Car­luc­cio and his pas­sion for flavours and for­ag­ing – es­pe­cially in this sea­son, when nuts (and his beloved mush­rooms) can be found. Serve the pesto thickly spread on sour­dough slices, as a dip for baby veg­eta­bles or grissini bread­sticks, or stirred through hot cooked pasta.

1 slice cia­batta (about 60g) 2 cloves gar­lic, peeled and crushed 30g parme­san, grated 100g wal­nuts, gen­tly toasted 50ml ex­tra vir­gin olive oil, plus ex­tra 1 hand­ful (about ½ cup) flat-leaf pars­ley

Tear bread into small pieces and place with gar­lic and parme­san in a small food pro­ces­sor. Pulse to com­bine.

Add wal­nuts, oil and pars­ley and pulse again to make a heavy paste.

Sea­son with salt and pep­per to taste and add more olive oil to loosen if de­sired.

This pesto will keep in the fridge for up to a week. Makes about 1 cup

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