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Preparation time: 15 minutes
Cooking time: 10 minutes (for the pasta)
Serves: 4 to 6 people, depending on portion size
- 2-3 large sprigs of Rosemary, stalks removed
- ½ a clove of garlic, chopped
- Sea salt and freshly ground black pepper
- 2 Cups of walnuts, very lightly toasted
- 1 Cup of freshly grated Parmesan cheese
- Extra virgin olive oil
- 1 tsp of lemon juice
- Mince the garlic with the sea salt in the mortar and pestle (M&P)
- Add the rosemary to the M&P and do the same
- Toast the walnuts on a frying pan. Do not add any oil to the pan, just roast directly. Be careful not the burn the walnuts — a little heat goes a long way!
- Add the toasted walnuts to the M&P, and bash them into a paste, incorporating them with the rosemary. You can control the texture of the pesto by how much grinding you do with the M&P
- Add the Parmesan cheese and grind it into the pesto so that it is fully incorporated
- Add the olive oil, but only enough so that the mixture is paste like, and a bit runny – not too much, or it will be a liquid, which we don’t want.
- Squeeze a little bit of lemon juice – only about a tsp or less and mix it into the pesto
- Season to taste with salt and pepper again to taste. A careful here, because the Parmesan cheese contributes a salty flavor, so don’t overdo it!
You can serve this over a bet of spaghetti pasta. If you’re going to serve it on pasta, just remember to set aside some of the starchy pasta water that the spaghetti was cooking in, and add it to the pesto as you mix it into the pasta. This will ensure that the pesto is moist, creamy and doesn’t dry up.
Serve with a hearty meat dish like Rack of Lamb, or other bold meats.