Autumn, Winter, Light Meals, Salads

Pickled Walnut & Pumpkin Seed Pesto

This is a paid partnership with Opies Foods.

If you've never tried Opies Pickled Walnuts, I'm so excited for you to try this recipe, because it's going to open your eyes to one of the most versatile and tasty ingredients around! They're most definitely not just for cheeseboards – although mine would feel naked without them.

Opies Pickled Walnuts are harvested while they're still green, and before their hard shell forms. They're cooked and marinated in a secret, spiced malt-vinegar recipe, before being hand-packed into jars so they're as perfect as possible when you open them.

They're exceptionally versatile, making them a pantry staple and much-loved ingredient in my home. They might not look beautiful, but they add a piquancy of flavour that elevates so many family favourites – and one of many delicious ways to enjoy them is in my Pickled Walnut & Pumpkin Seed Pesto.

It's a winning partner to roasted vegetables, including the squash I've shown here in the photographs. And if you're looking for ways to use up your leftover pickled walnuts, try chopping them into a crunchy breadcrumb topping for macaroni cheese, stirring them through stews, casseroles and soups, or simply popping them straight into your mouth...

Opies Pickled Walnuts are available in all major supermarkets, and can be found in the pickle aisle at around £3 per 390g jar. For more information and some tasty inspiration, head to Opies Foods' website, Facebook or Instagram pages. And be sure to tell me what delicious ways you've found to use them!

15 minutes



2 x Opies Pickled Walnuts, roughly chopped

50g fresh basil

¼ cup pumpkin seeds

1 tbsp pickling liquid from the walnut jar

1 tbsp extra virgin olive oil

½ clove garlic, roughly chopped

½ tsp sea salt


  1. Add all the ingredients to a food processor, along with a good grinding of freshly ground black pepper. Pulse until you reach your desired consistency, being careful not to over-blend and adding a splash of water if needed – I like my pesto relatively chunky.
  2. Taste for seasoning, and serve as a salad dressing, dolloped on roasted vegetables, swirled through soups, spread on crostini and topped with roasted vegetables or cheeses, or dolloped into a bowl of hummus to be mopped up with pitta.

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