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Roast the pine nuts in a pan on low heat. Let them cool off completely.
Put the walnuts and the pine nuts in the food processor or blender and mix everything until obtaining a coarse mixture.
Roughly chop the parsley and take the leaves off the thyme, add them to the nut mixture together with the tablespoon of vinegar.
Keep mixing and slowly pour in the oil until obtaining a smooth texture.
Add a pinch of unrefined sea salt according to taste.
Lovely as an appetiser on toast or as part of a salad dressing.
This walnut pesto is easy to store in nice small jars.
It keeps for a long time if you make sure the pesto is completely covered in oil.