Parsley & Walnut pesto

This versatile sauce is brilliant with roasted meats, pasta, cheese, eggs and well pretty much everything! Make sure you use a good quality olive oil, nothing too over powering as you want the fresh parsley taste to be the star. We’ve used Monte Rosso, olive oil of the year 2017, it’s peppery but smooth flavour makes this dish.

Serves 6 large serves of pasta Yum
Parsley & Walnut pesto



2 large bunches of continental parsley

½ cup of basil

2 cloves of garlic

½ cup of grated parmesan

½ cup chopped walnuts

¼ cup of lemon juice

1 cup of Monte Rosso olive oil

Pinch of salt flakes

Pinch of black pepper



This recipe is easy peasy! All you need is a good processer or blender. Put all your ingredients into your processer or blender and blitz until everything is well combined but still a little chunky. Taste and season with salt and pepper.

To use toss through hot strained spaghetti or penne and then top with more parmesan cheese and an extra drizzle of the premium Monte Rosso olive oil.

For the best toastie in town, smear thick cut bread with the pesto, top with sliced cheddar cheese, roast chicken, sundried tomatoes and aioli. Pour some Monte Rosso olive oil into a frying pan and heat to medium, place your sandwich in and cook on either side until golden brown. Enjoy!