Basil & Walnut Pesto



1/3 cup walnuts

3 cloves garlic

1/3 cup finely grated parmesan

1/2 teaspoon salt

2 1/2 cups fresh basil leaves

1 tablespoon lemon juice


Heat oven to 180ºC.

Place walnuts on a baking tray and roast for 8 minutes. Set aside to cool.

Using a food processor or mortar and pestle, pulse walnuts until a rough crumb forms. Add the remaining ingredients and process until smooth.

Pour into an airtight container, pesto will store in the fridge for around 10 days.

Smear a generous spoonful of pesto on Mackenzie Station Seed loaf.

Sign up for news and promotions

Keep in touch with the latest news, special promotions and competitions from Mackenzie's

* indicates required