Autumn, Winter, Light Meals, Salads

Pickled Walnut & Pumpkin Pesto

Paid Partnership with Opies Foods.

Do you know what Pickled Walnuts are? Have you even tried one? If not, why not?!

It might surprise you to know they are harvested before the hard shell forms, whilst they are still green. They are cooked and marinated in a secret spiced malt vinegar recipe then hand packed into jars, so remain as perfect as possible when you open them.

They are exceptionally versatile, a much-loved ingredient in my house and a pantry staple. One of many favourite ways to enjoy them is in my Pickled Walnut and Pumpkin Seed Pesto. It adds a sort of piquancy or agrodolce flavour which elevates so many much-loved family favourites and is a winning partner to roasted vegetables like this roasted squash salad.

I often chop them into my crunchy ‘mac n cheese’ bread crumb topping, or stir through stews, casseroles and soups. Pickled Walnuts are most definitely not just for Christmas or the cheese board.

Opies Pickled Walnuts are available in all major supermarkets and can be found in the pickle aisle at a cost of around £3 per 390g jar. Head over to @OpiesFoods on Facebook or Instagram for more inspiration on how to use them. Or follow this link.

15 minutes



2 Opies pickled Walnuts roughly chopped

50g basil

¼ cup pumpkin seeds

1 tbs pickled walnut liquor

1 tbs extra virgin olive oil

½ garlic clove roughly chopped

½ tsp sea salt

Good grind black pepper


  1. In a food processor pulse, all the ingredients together to desired consistency. Don’t over blend.
  2. You can add a splash or two of water to loosen.
  3. Taste for seasoning.
  4. Serve in salad dressings, dolloped on roasted vegetables, swirled through soups, spread on crostini and topped with roasted vegetables or cheeses, and dollop onto a bowl of hummus and mop up with pitta.

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