Walnut and parsley pesto
1 cup(s), (100g)
fresh flat-leaf parsley
baby capers, rinsed, drained
anchovy fillets in oil, drained
fresh lemon rind
- Place walnuts, parsley, capers, anchovy fillets, grated lemon rind, lemon juice and garlic in a food processor.
- Process until roughly chopped. With the motor running, gradually add olive oil and process until almost smooth. If pesto is too thick, add a little warm water. Season with salt and freshly ground black pepper.