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Toasted Walnut Pesto   Veg   CD   ACC  20min

Cold  Vegetarian  Nuts  Herbs  Vegetables  Savoury   Sauce   Sauces  Accompaniment    Gluten Wheat Free  Eggless



50g/2oz Walnuts

4 large Spinach leaves, ribs removed

1 tbsp Fresh Parsley, chopped

25g/1oz Fresh Basil, chopped

3 Garlic Cloves, roughly chopped

50g/2oz Freshly grated Parmesan Cheese

150ml/5fl.oz. Olive Oil

2 tbsp Ricotta Cheese

Salt and Black Pepper




1. Preheat the oven to 180C, 350F, Gas mark 4. Spread the walnuts out on a baking sheet and roast for 8-10 minutes until lightly toasted. Remove from the oven and leave to cool completely.


2. Place the spinach in a small pan of boiling water and blanch for 30 seconds. Drain immediately and refresh under cold running water. Squeeze dry and place in a food processor with the basil, parsley, one teaspoon of salt and the garlic, then blend until finely minced.


3. Add walnuts and parmesan to the food processor and process again briefly then, with the machine running, very slowly pour in the olive oil through the feeder tube until the pesto is thickened and emulsified.


4. Using a spatula, scrape the pesto mixture into a bowl, then fold in the ricotta cheese and season to taste. Refrigerate until ready to use. Use within 2 days.


Serve with Pasta.

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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


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Main equipment required to make this recipe


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Wooden or Plastic Spoon


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