Anchovy, lemon and walnut pesto

20 January 2013
Written by Eleanor Ozich | Images by Eleanor Ozich
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Eleanor Ozich serves a delicious pesto embracing the elements of easy, fast and tasty that will make you think twice about a certain salty little fish

This fragrant basil and parsley pesto is spiked with lemon juice and has an incredible flavour kick from the anchovies. I swear, one small taste will instantly turn you in to an anchovy lover.

Perfect smothered over chicken legs and then baked in the oven, mixed with your favorite pasta, spooned over a seared fish fillet, or simply used as a dip. Your new go-to recipe for something just a little bit fancy.  Enjoy!

  • 2 handfuls of fresh basil
  • 2 handfuls of fresh parsley
  • about 1/2 cup extra virgin olive oil
  • 3 garlic cloves, peeled
  • juice of one lemon
  • a handful of raw walnuts
  • 1 160g jar of anchovies
  • a pinch of pepper

In a food processor, add the basil, parsley, lemon, walnuts, anchovies and a pinch of pepper. Add half the olive oil and then blitz until well combined. Taste and adjust seasonings if you need to. Slowly add the remaining olive oil and continue to blitz until you are happy with the taste and consistency. 

Makes around 1 jar full. Keeps in the fridge for 2-3 weeks.

 


 

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