Serve Justine Schofield’s easy pesto recipe with grilled meats or cheeses.


  • 1 cup almonds, toasted

  • 1 cup walnuts, toasted

  • 2 anchovies

  • 2 cloves garlic, roasted until soft

  • 2 cups parsley

  • ¼ cup basil leaves

  • ¼ cup parmesan, finely grated

  • ¾ cup good quality extra virgin olive oil

  • 1 tbs. white balsamic vinegar


  • 1.

    Rub the walnuts in a clean towel to remove the skins. Add to food processor with the almonds, anchovies, garlic, herbs and parmesan. Season to taste and blend. With the motor still running, slowly add the olive oil. Finally add the vinegar and adjust seasoning.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1726kj
  • Fat Total 168g
  • Saturated Fat 28g
  • Protein 41g
  • Carbohydrate 25g
  • Sugar 5g
  • Sodium 963mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Preparation Time: 5 minutes

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