Chilli and Walnut Pesto
Chilli and walnut pesto - A great twist on your usual pesto. Delicious with pasta or on a grilled baguette as an alternative to garlic bread!
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 Cup Full
- 2 cups of basil packed
- 2 cloves of garlic peeled
- 1/2 cup of walnuts
- 1 green chilli chopped (seeds removed first if you don't like it too hot)
- 1/2 cup olive oil
- 1/2 cup grated mature cheddar cheese
In a food processor, add your basil, garlic, walnuts, chilli and olive oil. Give everything a whizz for a few seconds, then add in the cheddar. Whizz again for a few seconds - just until everything is combined, but there's still some texture to it.
Err that's it. Eat with everything?
Tip If you want to freeze this pesto, then leave out the cheese and just put in half the olive oil. Place into a container and cover with the other half of olive oil. Then cover in clingfilm or foil and freeze for up to 3 months. You can then defrost and stir in the olive oil topping and some finely grated cheddar before serving. You can also store it like this in the fridge, where it will keep for about a week.
Nutritional Information is for 1 large cup, NOT per serving.
Calories: 1597kcal | Carbohydrates: 14g | Protein: 24g | Fat: 165g | Saturated Fat: 30g | Cholesterol: 59mg | Sodium: 506mg | Potassium: 454mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3100IU | Vitamin C: 15.9mg | Calcium: 561mg | Iron: 4.2mg