• David Hall

Spaghetti with Walnut Pesto and Broad Beans

This pesto is - of course - brilliant with pasta, but pesto also works really well with fish or chicken.

The great thing about making your own pesto is you are in control of the flavour and consistency. So, if you want it more cheesy or more garlicky, add more. If you prefer a course or smooth pesto, it's up to you. But best of all, it tastes far better than the shop bought varieties. It will keep in a sealed jar refrigerated for 3 days.

Feeds 4

6 large handfuls of fresh basil leaves

200g walnuts

2 large cloves garlic, peeled

50g freshly grated Parmesan cheese

250ml good olive oil (extra virgin preferably)

salt and pepper

200g frozen shelled broad beans (optional)

1 - Put all of the ingredients (except the broad beans and seasoning) into a food processor. If you don't have a food processor, it can either be made in a pestle and mortar or hand chopped and mixed in a bowl.

2 - Blend to your favoured consistency; I prefer mine course so that you crunch on the walnuts.

3 - Taste for seasoning. It will need a good grind of pepper and a little salt.

4 - Cook your spaghetti, drain then stir in the pesto and broad beans. Serve with more Parmesan cheese. I also served mine with some ciabatta crumbs, toasted in a little olive oil.


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