Walnut & Parsley Pesto

28 Sep
In late September the walnuts start to drop and can be gathered throughout October. This is one of the sauces I make with our walnuts.

*1 part shelled nuts
*1-2 parts parsley (to taste)
*Orange or lemon zest
*1 part garlic Salt
*Olive oil
Pound the pesto ingredients together very finely and add enough oil to make a smooth paste. Use fresh on pasta and in soups.

Walnut & Parsley Pesto Preserve

This recipe comes from the excellent book on old world techniques of preserving garden produce Keeping Food Fresh by Terre Vivante. Use it as you would pesto for seasoning pastas and soups.
*1 part shelled nuts
*1-2 parts parsley (to taste)
*1 part garlic & onion (mix to taste)
*a little vinegar
*A few anchovies (optional)
*Salt
*Olive oil

Grind all the non liquid ingredients together very finely. Add the vinegar, put the mixture in jars and seal with oil before capping.
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