It has already been some time that I love to take photos. When travelling, I always carry my camera with me and use it permanently. I’m continually learning more about photography from books, blogs and other people. Though, in my everyday life, I rarely had the opportunity to practice what I’ve learnt. This blog finally gives me the chance to perform my hobby nearly daily.
Besides of food, I also like to photograph people, events and nature. However, food photography has some advantages. Other than with people, you don’t have problems with legal consequences, if you want to publish a picture. Your food is never going to complain that you don’t respect its right to personal privacy. Besides, it can be quite annoying when people move exactly at the moment you pull the trigger, while food just remains where you’ve placed it. Unlike landscape and nature photography, you have food (at least three times a day) just in front of you. You neither need to travel far, nor to wait for good weather conditions or even for a certain natural phenomenon like a sunset. Nevertheless, photographing food can also be very challenging. This is the case when you want to take a photo of a dish looking as boring as this walnut-lemon-pesto that from a purely visual point of view is not much more than a grey mush. Then, you are forced to be creative and to know your camera well. I’ve learned to love this challenge.
The pictures below will show you my attempts. But enough with photography now, because this grey mush of walnut-lemon-paste actually tastes very good. You will see in the recipe that it is very easy to prepare and only contains four ingredients.
You need parsley, walnuts, olive oil and a lemon.
We plant our own parsley in a pot on our balcony. Who else has culinary herbs on the balcony or in the garden?
First, roast the walnuts in a frying pan on a low heat. Stir from time to time to ensure that they don’t get burned.
Put the parsley, the juice of a lemon, approx. 1/5 of the lemon peel, the olive oil, the roasted walnuts, a pinch of salt and 80 ml water in a high vessel. Blend it well. If you want your pesto more creamy, you can add more water. Those who like it strong, use less water.
That’s it! You can serve your pesto with crackers as a dip.
Or you just enjoy it classical with a plat of pasta.
plant-based (vegan), soy-free, lactose-free, gluten-free
Level of difficulty: easy
- 100 g/3.5 oz walnuts
- 1 lemon
- 5 tbsp olive oil
- 1 bunch of parsley
Roast the walnuts in a frying pan on low heat. Put it in a high vessel and add the lemon juice, 1/5 of the lemon rind, the olive oil, a pinch of salt and 80 ml water. Blend this well.
I recommend you to eat this pesto soon because I haven’t tried to keep it for very long.
I wish you a lot of fun preparing the pesto and enjoying it!
Here is the recipe as a PDF:
P.S. We would be glad if you share the recipe on social media in case you like it.