English Pesto from Life's Too Short to Stuff a Mushroom by Prue Leith
Sometimes the classic basil pesto just seems too rich and heady. I first made this version for someone who doesn’t like basil, and it was so successful I use it a lot, especially on pasta or...
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Ingredients
- 100 g/3½ oz flat-leaf parsley
- 150 g/5½ oz mature Cheddar, grated
- 150 ml/5 fl oz/scant ⅔ cup rapeseed oil
- 100 g/3½ oz/1 cup walnuts
- 2 garlic cloves, peeled
- salt
- black pepper
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