Pistachio, Parsley and Walnut Pesto
You may think that pesto requires Parmesan in order to be delicious, but I am here to tell you that cheese is not the crucial element in this most famous of Italian sauces… contrary to popular belief.
Toasting the nuts will maximise their flavour and texture, and the parsley is a nice twist on the usual basil without being overpowering. Pesto is no longer off limits to vegans and, best of all, it can be whipped up in a matter of minutes. It's so versatile, too: stir through pasta, potatoes or beans or use it as a spread in sandwiches. Makes approximately 250g
100g pistachio nuts
150g fresh flat-leaf parsley
Juice of 1 lemon
3 garlic cloves
Generous pinch of freshly-grated nutmeg
200ml extra virgin olive oil
1 tsp sea salt, plus extra to taste
Freshly-ground black pepper
Heat a small, non-stick, heavy-based frying pan and lightly toast the pistachios over a medium heat for several minutes, shaking the pan frequently. Let them cool a little before transferring them to a food processor. Repeat to toast the walnuts and set aside.
Blitz the pistachios into fine crumbs before adding the toasted walnuts and blending for a few seconds more. Add the parsley, lemon juice, garlic, nutmeg, half the olive oil and the sea salt and blitz thoroughly until a thick paste has formed.
Scrape down the sides of the blender, season to taste with black pepper and extra salt if desired. Add the remaining oil and blitz again until you achieve a coarse, pesto-like sauce. This will keep, refrigerated, for up to one week.