Courtesy of Maggie Lynch IINH

Makes 1 small Kilner Jar

Ingredients

• 30g walnuts, toasted
• 1 tsp crushed garlic (1 clove)
• 40g rocket leaves, roughly chopped (1 small bunch)
• 20g parsley leaves
• 1 medium avocado (vegan) or 50g parmesan cheese, grated (non-vegan)
• 180 ml extra virgin olive oil
• 30 ml Udo’s Choice Ultimate Oil Blend (2 tbsp)
• Seasoning

Method
1. Place toasted walnuts, garlic, rocket and parsley in a food processor and blitz for about 30 seconds until finely chopped.
2. Add avocado or parmesan, extra virgin olive oil and Udo’s Choice Oil. Continue to blitz slowly to bind the sauce (approx. 30 seconds). You should have a slightly runny consistency.
3. Season with salt and cracked pepper and transfer to a clean Kilner jar. Cover the top with a thin layer of olive oil to prevent oxidation.

Maggie’s Tips
• To toast walnuts: Heat a large frying pan over low-medium heat and add a single layer of halved walnuts to the dry pan. Stir continuously until they start to brown and smell toasted - about 5 minutes. (Careful - walnuts burn very easily!) Transfer walnuts to a plate or baking tray to cool.
• Keep pesto for up to 2 weeks in fridge, or spoon into ice cube moulds and store in freezer.
• Pesto can be used in a variety of pasta dishes, salads, soups, and as a tasty side dish to fish, chicken, and vegetarian meals.
• Avocado option: Avocado provides a creamy, dairy-free alternative to parmesan.