Walnut and caper pesto
(from Elyce123’s recipe box)
freeze in ice cube trays, then pop out and freeze in a plastic bag
Source: delicious. May 2006
Prep time: 20 minutes
Serves 6 people
Categories: May, can be frozen
Ingredients
- 2 garlic cloves, chopped
- 85g walnut halves, chopped
- 2 tbsp capers in salt, rinsed and chopped
- 50g fresh parsley leaves, chopped
- 200ml extra-virgin olive oil, plus extra for preserving
- 50g unsalted butter, softened
- 4 tbsp grated fresh Pecorino cheese
Directions
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Put the chopped garlic, walnuts, capers and a little salt into a pestle and mortar, and pound until broken up. Add the chopped parsley, a handful at a time, pounding to a paste. Transfer to a bowl and gradually beat in the olive oil until creamy and thick. Beat in the butter, season with pepper, then beat in the Pecorino. Alternatively, briefly pulse the ingredients in a food processor to a rough pesto.
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If you’re not serving immediately, store in a sterilised jar, with a layer of olive oil on top to exclude the air, and chill until needed. Level the surface each time you use it, and re-cover with olive oil.