Dashing Antonio’s Walnut Pesto
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