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Olive Walnut Pesto

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Ingredients for 3 servings:

  • 2 handfuls of walnuts, shelled
  • 180 g green olives with herbs of Provence in oil
  • 1 handful of Parmesan, grated
  • salt and pepper
  • possibly milk or cream

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Grind the walnuts with a hand blender, then add the olives and chop them up. Add the oil from the olive jar and the Parmesan cheese and continue blending. Season with salt and pepper. The mixture shouldn’t be too dry, so don’t skimp on the oil. You could also add a small splash of milk or cream. Serve cold over hot pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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