RECIPE: Grilled Corn with Walnut Pesto

  • CORN
  • Fresh corn on the cob, husked (8 cobs)
  • 1 teaspoon vegetable oil
  • 1 large bunch fresh basil
  • 1/2 cup packed fresh parsley, chopped
  • 1 cup California walnuts
  • 1/2 cup grated parmesan cheese
  • Juice and zest of 1 lemon
  • 2 cloves garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup extra virgin olive oil

1/2 cup California walnuts

1. Preheat oven to 180C. Place walnuts (for pesto and assembly) on a baking sheet. Toast walnuts
for 5 minutes. Remove from oven. Chop when cool.

1. Preheat grill to medium high heat. Clean and lightly oil your grill. Brush each corn on the cob
with vegetable oil. Place on the grill.
2. Grill corn for 10-15 minutes, rotating corn 2-3 times throughout cooking time. Remove corn
from grill and place onto serving platter.

1. While corn is cooking, prepare pesto. Add basil, parsley, 1 cup walnuts, parmesan cheese,
lemon juice and zest, garlic, salt and pepper to a food processor. Pulse until finely chopped, about
30 seconds.
2. Drizzle in olive oil and process until combined for 15-20 seconds. Spoon pesto into a bowl.

1. Smear pesto with a knife over the top side of each corn on the cob. Sprinkle corn with 1/2 cup
chopped toasted walnuts. Serve.
BY: Chef Sabyasachi Gorai
RECIPE: Grilled Corn with Walnut Pesto RECIPE: Grilled Corn with Walnut Pesto Reviewed by Twinkle on 07:20:00 Rating: 5
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