Recipe: Walnut & Parsley Pesto

Walnuts lend a rich, earthy taste to this Italian staple. Photo / Babiche Martens

Some of you may think pesto is “so nineties”, but it’s delicious and useful to have in the fridge. I have popped dollops of this walnut and parsley version on bruschetta with another of my favourites — blue cheese. I also served some stirred through pasta with a handful of rocket for a quick dinner. It’s a handy recipe to have up your sleeve.