Pesto - Parsley and Walnut

Ingredients

2 bunchs parsley, washed, roughly chopped
1 small handful of walnuts, roughly chopped
2 garlic cloves, minced
50 grams of finely grated Parmesan Cheese
50 mls of olive oil
100 mls or so of bran oil

Method


In a food processor bowl, add the first three ingredients, and pulse until combined.  Add the cheese and switch to a continuous mode.  Drizzle in the olive oil then add the bran oil until it comes together.

Store in a jar covered with 1cm of oil in the fridge for a week, or freeze for up to a year.