This walnut and rosemary pesto is fast to make using pantry staples and delivers bold, fresh flavours. It’s worth growing a small herb garden so you always have fresh rosemary available—rosemary is particularly easy to keep and often thrives year-round.
Stir the pesto through your favourite pasta, toss it with roasted vegetables, spread it on grilled bread, or serve it with rice crackers and vegetable sticks for a healthy, flavourful snack.
Walnut & Rosemary Pesto
Serves: Makes 1/2 cup
Ingredients
- 100 g walnuts
- 2 tbsp chopped rosemary
- 100 g extra virgin olive oil
- 1 garlic clove
- 2 anchovy fillets
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 40 g Parmigiano-Reggiano (optional)
Instructions
- Place all ingredients in a food processor or Thermomix.
- Pulse for about 10 seconds at medium speed, then continue to blitz until a paste forms. For a chunkier pesto pulse briefly; for a smoother texture blend longer.
- Taste and adjust seasoning as needed. If the pesto seems too thick, stir in a little more olive oil.
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Tip: This pesto keeps in an airtight container refrigerated for up to five days. Cover the surface with a thin layer of olive oil to help preserve the colour and freshness. It also freezes well—portion into ice cube trays and transfer frozen cubes to a freezer bag for easy serving sizes.