While working at Citrus Deli we sold maple walnut pesto. I really enjoyed eating the appropriation of the classic. I completely forgot about this version of pesto until about a year ago when I was making some pesto and I ran out of olive oil. My pesto was still too think to blend properly so in my search for an oil substitute I opened the fridge and there was the bottle of maple syrup…hey presto! Just like that I remembered maple walnut pesto! Below I have the recipe, the quantities are a bit of a guess, so I will just list the ingredients and you can have a go at making some yourself. I make mine in a blender as I do not own a food processor, but a processor is the best as it will make a chunkier pesto. We love to eat our maple walnut pesto on pizza with sweet potato and goats cheese. I am always substituting ingredients and trying new things, so feel free to get creative with your pesto!

Maple Walnut Pesto

1 bunch of fresh basil

2/3 cup of olive oil

1 cup of walnuts (or pecans)

1/4 cup maple syrup

1/2 cup parmesan or pecorino cheese

1 garlic clove

salt & pepper

Method

Wash basil and pick leaves from the stem. Combine the basil, garlic, and nuts in a food processor (or blender) and pulse until coarsely chopped. Add the oil and maple syrup and process until fully incorporated and smooth. Season with salt and pepper.Transfer the pesto to a serving bowl and mix in the finely grated cheese by hand. To store the pesto, put into a container, and cover the top with a little olive oil. Seal air tight and refrigerate.