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Walnut and Mint Pesto

Walnut and Mint Pesto

Walnut and Mint Pesto


A large bunch of fresh parsley

A handful of fresh mint leaves

1 garlic clove

Finely grated zest of 2 lemons

50 g (2 oz) toasted walnuts

4 tbsp walnut oil

2 tbsp good-quality olive oil

Plus extra for covering the pesto

2 tbsp Bonne Maman Apricot Preserves

1 small red chili, deseeded and finely chopped (optional)


Although this sauce is called a pesto it does not include any cheese or basil. It’s delicious tossed through hot, pappardelle pasta with added olives and crumbled feta cheese, but equally good on top of oven-baked fish fillets or grilled chicken breasts.

Strip the leaves from the parsley and mint and blend in a food processor or blender with the garlic until roughly chopped.

Add the lemon zest and walnuts and mix again for a few seconds. Finally, add the oils, preserves and chilli, if using. Process to a rough paste. Spoon the paste into a clean jar. Pour on a little extra olive oil to cover the surface of the pesto and keep in the fridge until needed.


* The pesto will keep in the fridge for up to 1 week.

* It’s delicious when spread under the skin of chicken fillets before roasting or added to hot grilled pork chops or mackerel.

* For a vegetarian supper, grill some large Portobello mushrooms until golden and tender. Serve with a dollop of soured cream and the Walnut and Mint Pesto.

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