Ingredients:

Corn

  • Fresh corn on the cob, husked (8 cobs)
  • 1 teaspoon vegetable oil

Pesto

  • 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

Assembly

  • 1/2 cup California walnuts

Preparation:

  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.

Corn:

  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.

Pesto:

  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 the pesto into a bowl.

Assembly:

  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.