Walnut and Parsley Pesto

This is an autumn/ winter version of pesto and a little less full on in flavour than your usual basil and pine nut combination.

It also helped make a small dent in our parsley forest! This recipe actually makes about 2 cups of pesto, but it can be frozen by putting any unused portion into an ice cube tray and covering with cling wrap before putting in the freezer.

There are various versions around of the same thing- some with lemon rind, with or without garlic and cheese. Here's our version:

1 cup shelled walnuts
2 cups fresh parsley
1-2 cloves of garlic
100g pecorino cheese
Olive oil

Put all ingredients into a blender or food processor and add enough olive oil to achieve a wet consistency.