Parsley and Walnut Pesto

The Great Parsley Trilogy Part Deux.  This was the real super star when it came to actually using up the bulk of the parsley.  It takes a lot of it, I’m not gonna lie, but it wouldn’t be parsley pesto with only a token amount now, would it.

I’m afraid I didn’t use or record measurements.  It was very much a go as you feel happening.  That’s ok every now and then, right?  It was basically all of the things I needed to use up.  The parmesan, all the parsley and some walnuts which had been lurking in the baking cupboard for almost too long.

This made two small jars, or two mugs full.. maybe two US cups.

Approximately 400ml of really good quality olive oil.  The best you can afford, it’s a main flavour here so you’ll taste the difference!
Two handfuls of finely chopped parsley
One sliced clove of garlic – but there are two in the photos? Yep.  It was way too much, even for me
A handful of finely grated parmesan
100g walnuts (I know the weight only because the packet said so, heh)
A big squeeze of lemon juice, about 1 tbsp
Truffle oil to serve

Now, I made the mistake of doing this in a blender. No way. If you have a food processor you use that baby! I’d rather bash it in a bowl with a rolling pin than deal with it in a blender again.
Parsley and oil first, to get things on the move.
Then walnuts, garlic and parmesan.
Add the lemon juice bit by bit to your liking.
So far whenever I’ve cooked with this I’ve drizzled truffle oil over the top. Truffles and walnuts? Absolute winner.

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