by Ann Creber
I've already shared my love for fresh basil with you and I find the commercial pesto available a poor substitute for the homemade variety. However, several years ago when I working as a consultant for the pecan industry I ventured into an experiment with the always abundant Italian parsley and pecan nuts. Since then, I have made it using our local walnuts and found it to be an excellent use for traditional pesto.
You will find that some of the local farmers' markets carry walnuts grown in the Yarra Ranges.
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