A great sauce or a tasty side dish can lift the most boring dishes to another level. Sometimes you don`t have the energyto make a creative dish for dinner using lots of ingredients. In my new weekly blogpost: Great sides, I will try to show you how you can easily lift your dishes, using easy made sides and sauces. This week I have made a walnut and parsley pesto. I used freshly grated parmesan, but if you don`t have it use already grated in a bag from your supermarket. This pesto is great with chicken, fried fish or pork chops. The recipe is from chef Bill Granger.
Parsely and walnut pesto
4 servings
1.7 oz (50 g) roasted walnuts
2 garlic cloves
4 tbsp parmesan, freshly grated
A large bunch of flat leaf parsley
6 tbsp olive oil
seasalt
Roast your walnuts in a dry frying pan and chop them roughly. Grate your parmesan, roughly chop the parsley and garlic.
Pour walnuts, parsley, parmesan, garlic and 4 tbsp olive oil in a blender and pulse until you get a corse texture.
Be careful not to over mix. Taste and season with salt and the rest of the olive oil.
4 servings
1.7 oz (50 g) roasted walnuts
2 garlic cloves
4 tbsp parmesan, freshly grated
A large bunch of flat leaf parsley
6 tbsp olive oil
seasalt
Roast your walnuts in a dry frying pan and chop them roughly. Grate your parmesan, roughly chop the parsley and garlic.
Pour walnuts, parsley, parmesan, garlic and 4 tbsp olive oil in a blender and pulse until you get a corse texture.
Be careful not to over mix. Taste and season with salt and the rest of the olive oil.
RSS Feed
