1/3 C walnuts, roughly chopped
1 T olive oil
1 lemon, squeezed
2 garlic cloves, sliced
Salt and pepper
Water to loosen if needed
If wanting to serve it with the potatoes and peas -
Roughly chop potatoes (I leave the skin on), bring to a boil and cook until tender (approx 10 minutes), in the last 2 minutes add the frozen peas.
Drain the water, and while still warm stir through your pesto.
Serve alongside chosen protein - delicious hot or cold! Left overs are the best added to a salad.