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.


Preparation Time: 5 minutes

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