Porcini mushroom soup with walnut and parsley pesto
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depends what you use it for - makes 1 1/2 jam jars' worth, which is more than enough to go over pasta for 6 people
  • Large bunch of parsley, about 60g in weight
  • 50 g parmesan, freshly grated
  • 50 g Walnuts
  • 10 tablespoons of extra virgin olive oil - plus more for preserving in a jar

Simply grate the cheese and cut stalks of parsley. Whizz up in a processor. You may wish to add more oil and this makes quite a thick pesto. Keep in a jar and plop onto cooked pasta with a good splash of pasta cooking water to prevent clagginess.


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Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.