This walnut and rosemary pesto is fast to prepare, uses common pantry ingredients, and delivers bold, satisfying flavours. If you enjoy fresh herbs, consider planting a small herb garden—rosemary is an excellent choice because it’s hardy, easy to grow, and often stays evergreen.
Use this pesto stirred through your favourite pasta, mixed into warm grains, or served with rice crackers and vegetable sticks for a vibrant, healthy snack.
Walnut & Rosemary Pesto
Serves: Makes 1/2 cup
Ingredients
- 100 g walnuts
- 2 tbsp chopped fresh rosemary
- 100 g extra virgin olive oil
- 1 garlic clove
- 2 anchovy fillets
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 40 g Parmigiano-Reggiano (optional)
Instructions
- Place all ingredients in a food processor or Thermomix.
- Process for about 10 seconds at medium speed (speed 6 on a Thermomix) until the mixture forms a paste. For a chunkier pesto, pulse fewer times; for a smoother result, blend a little longer.
- Taste and adjust seasoning as needed. If the pesto seems too thick, add a little more olive oil to reach your preferred consistency.
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Tips: store any leftover pesto in an airtight container, cover the surface with a thin layer of olive oil to prevent browning, and refrigerate for up to a week or freeze in small portions for longer storage.