Udo’s Rocket and Walnut Pesto
This vibrant, zesty pesto is your secret weapon for quick, delicious meals. Packed with the peppery punch of rocket, fresh parsley, toasted walnuts and a hint of garlic, it’s endlessly versatile. Choose between the creamy richness of avocado for a vegan option or the savoury tang of parmesan cheese for a non-vegan twist. Brought together with the best quality extra virgin olive oil you can source, the addition of Udo’s Choice oil enhances its nutritional value making it an easy and tasty way to pack in healthy fats for the whole family.Perfect with pasta, grilled meats, fish, or even as a sandwich spread, it keeps in the fridge for up to a week - just cover with oil to keep it fresh. Simple, satisfying, and endlessly adaptable, this pesto is a must-have for your recipe collection.This recipe was created for Natural Life Magazine using Udo's Choice Oil
Course Brunch, Canape, Dinner, Dip, Lunch, Main Course, Salads, Side Dish
Cuisine International, Italian
Servings 1 Small Kilner Jar
Ingredients
- 30 g walnuts toasted
- 1 tsp crushed garlic 1 clove
- 40 g rocket leaves roughly chopped (1 small bunch)
- 20 g parsley leaves
- 1 medium avocado vegan or 50g Parmesan cheese, grated (non-vegan)
- 180 ml extra virgin olive oil
- 30 ml Udo’s Choice oil 2 tbsp
- Seasoning
Instructions
- Place toasted walnuts, garlic, rocket and parsley in food processor and blitz for about 30 seconds until finely chopped.
- Add avocado or Parmesan, extra virgin olive oil and Udos Choice Oil. Continue to blitz slowly to bind the sauce (approx. 30 seconds). You should have a slightly runny consistency.
- Season with salt and cracked pepper and transfer to a clean kilner jar. Cover the top with a thin layer of olive oil to prevent oxidation.
Maggie's Tips
To toast walnuts: Heat a large frying pan over low-medium heat and add a single layer of halved walnuts to the dry pan. Stir continuously until they start to brown and smell toasted - about 5 minutes. (Careful - walnuts burn very easily!) Transfer walnuts to a plate or baking tray to cool.
- Keep pesto for up to 2 weeks in fridge, or spoon into ice cube moulds and store in freezer.
- Pesto can be used in a variety of pasta dishes, salads, soups, and as a tasty side dish to fish, chicken, and vegetarian meals.
- Avocado Option: Avocado provides a creamy, dairy-free alternative to Parmesan.