I love pesto but it becomes expensive to make during the winter months when fresh basil is at a premium price! Because of this, I devised this alternative when I was working as consultant for the Pecan Growers Association. However, you can substitute walnuts quite successfully.

Makes about 2 cups

INGREDIENTS
2 tightly packed cups of Italian parsley, washed and thoroughly dried
100gr walnuts or pecans
100gr grated tasty cheese
2 cloves garlic, coarsely chopped
Pepper, to taste
Light olive oil

METHOD
Place parsley into blender or food processor, chop roughly, then very gradually pour in a small quantity of the oil, process for a minute, then add remaining ingredients and process until desired consistency is achieved.

Spoon into a container, cover with a light film of oil and refrigerate. This will keep in the refrigerator for at least 2 weeks.

This is delicious on lightly toasted baguette slices,topped with a chopped sun-dried tomato and a little shaved tasty cheese.  It can also be tossed through hot pasta.

Hope you enjoy it however you choose to serve it!