Sauces & Marinades

Honey Walnut Pesto

  • Easy

  • 15 mins

A staple recipe for any home cook! This twist on a classic green pesto employs honey for some added sweetness. Perfect for using as a dip, pasta sauce or over barbequed meat and veggies.

  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Servings

    4-6 as a marinade or sauce

Ingredients

  • 3/4 cup walnuts
  • 1 tbsp Capilano Pure Honey
  • 2 cups basil leaves
  • 1 cup parsley leaves
  • 3 cloves garlic
  • Juice of 1 lemon
  • ½ cup extra virgin olive oil
  • Sea salt and pepper, to taste
  1. In a small fry pan, toast walnuts until golden and fragrant. Allow to cool.
  2. Place all ingredients except olive oil in food processor and pulse to combine until a coarse crumble. Continue to blend and in a steady stream, add olive oil to processor, mixing until a smooth paste forms. Taste and adjust seasoning if desired.
  3. Transfer to jars or airtight containers. Keep chilled for up to 2 weeks or frozen up to 3 months.
  4. Marinade Instructions: In a medium bowl or casserole tray, combine 1kg chicken breast, thighs or tenderloin fillets with ½ - 1 cup pesto, mixing well. Cover and chill for at least 30 minutes or up to 24 hours. When ready to cook, preheat BBQ or frypan and cook 4-5 minutes each side until golden and cooked through or cook on oven trays at 180°C for 20-30 minutes until cooked through.
  5. Ideal with: Stirred through cooked pasta, marinated grilled chicken, pan-fried salmon or served alongside vegetable dishes such as warm salads or buddha bowls.

Used in this recipe

  1. In a small fry pan, toast walnuts until golden and fragrant. Allow to cool.
  2. Place all ingredients except olive oil in food processor and pulse to combine until a coarse crumble. Continue to blend and in a steady stream, add olive oil to processor, mixing until a smooth paste forms. Taste and adjust seasoning if desired.
  3. Transfer to jars or airtight containers. Keep chilled for up to 2 weeks or frozen up to 3 months.
  4. Marinade Instructions: In a medium bowl or casserole tray, combine 1kg chicken breast, thighs or tenderloin fillets with ½ - 1 cup pesto, mixing well. Cover and chill for at least 30 minutes or up to 24 hours. When ready to cook, preheat BBQ or frypan and cook 4-5 minutes each side until golden and cooked through or cook on oven trays at 180°C for 20-30 minutes until cooked through.
  5. Ideal with: Stirred through cooked pasta, marinated grilled chicken, pan-fried salmon or served alongside vegetable dishes such as warm salads or buddha bowls.
Capilano Bee