Ingredients
- A large bunch of fresh parsley
- A handful of fresh mint leaves
- 1 garlic clove
- Finely grated zest of 2 lemons
- 50 g (2 oz.) toasted walnuts
- 4 tbsp. walnut oil
- 2 tbsp. good-quality olive oil, plus extra for covering the pesto
- 2 tbsp. Bonne Maman Apricot Compote
- 1 small red chilli, deseeded and finely chopped (optional)
Strip the leaves from the parsley and mint and whizz in a food processor or blender with the garlic until roughly chopped.Add the lemon zest and walnuts and whizz again for a few seconds. Finally, add the oils, compote and chilli, if using. Process to a rough paste.Spoon the paste into a clean jar. Pour on a little extra olive oil to cover the surface of the pesto and keep in the fridge until needed.
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