Toasted Walnut Pesto Veg
CD ACC 20min
Cold Vegetarian Nuts Herbs
Accompaniment Gluten Wheat Free Eggless
large Spinach leaves, ribs removed
tbsp Fresh Parsley, chopped
Fresh Basil, chopped
Garlic Cloves, roughly chopped
Freshly grated Parmesan Cheese
tbsp Ricotta Cheese
and Black Pepper
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.
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.
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.
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.
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