Cobnut Pesto Recipe

Course Sauce
Cuisine British
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Fiona Maclean


  • 1 handful Fresh Basil leaves
  • 1 handful Fresh Parsley leaves
  • 50 g Grana Padano Cheese Grated Finely
  • 25 ml Extra Virgin Olive Oil
  • 1 clove Garlic
  • 1 pinch Salt
  • 100 g Shelled Cobnuts


  1. Lightly roast the cobnuts for about 10 minutes at 180C till they are turning golden
  2. Put the parsley and basil, salt and garlic into a mortar and pound till the leaves start to break down.
  3. Add the toasted cobnuts and continue to pound until you have a sticky paste
  4. Gradually trickle in the olive oil, till the mixture is about the thickness of double cream
  5. Stir through the grated cheese and add more olive oil till you have a sauce that drops easily from the spoon.
  6. Store in the fridge till ready to use, for no more than 2-3 days. If you want to keep the pesto for longer, it will freeze without any problems