This walnut and rosemary pesto is quick to prepare and relies on pantry staples, yet delivers bold, fresh flavour. If you enjoy keeping fresh herbs, rosemary is an excellent choice: it’s easy to grow and stays green much of the year. Use this pesto to dress pasta, stir into warm grains, or serve as a dip with rice crackers and raw vegetables for a healthy snack.
- 100g walnuts
- 2 tbsp chopped fresh rosemary
- 100g extra-virgin olive oil
- 1 garlic clove
- 2 anchovy fillets (optional for savory depth)
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 40g Parmigiano-Reggiano (optional)
- Place all ingredients in a food processor or Thermomix.
- Process briefly (about 10 seconds at medium speed) until a paste forms. For a chunkier pesto, pulse less; for a smoother texture, process longer.
- Taste and adjust seasoning as needed. If the pesto feels too thick, add a little more olive oil to loosen it.
Tips: Toasting the walnuts lightly for a few minutes in a dry pan brings out more nutty aroma. If keeping leftovers, store pesto in an airtight jar and pour a thin layer of olive oil on top to preserve colour; refrigerate and use within several days, or freeze portions for longer storage.
Serve suggestions: Toss with hot pasta and a splash of pasta cooking water to achieve a silky sauce; spread on grilled bread as a savory bruschetta; or mix into roasted vegetables for an extra herbaceous lift.