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Walnut Basil Pesto
Homemade Walnut Basil Pesto! This easy and delicious sauce is ready in 15 minutes and uses walnuts instead of pine nuts. Perfect for pasta, pizza, salads, or sandwiches.
Equipment
Ingredients
- 2 cups fresh basil leaves packed approximately 50 grams
- ⅓ cup walnuts
- 2 cloves garlic
- 2 tablespoons lemon juice
- ½ cup Parmigiano Reggiano parmesan, freshly grated
- ¼ cup Pecorino romano freshly grated
- ½ cup extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper adjust to taste
- 2-3 ice cubes
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Instructions
- Wash and dry the basil leaves thoroughly. Lightly toast the walnuts in a pan over medium heat for 3-4 minutes. Let them cool.
- Add the toasted walnuts and garlic cloves to the food processor and pulse until the mixture is coarsely chopped.
- Add the basil leaves, salt, black pepper, and lemon juice and pulse until the mixture is coarsely chopped.
- Open the food processor lid and scrape the sides using a spatula. Add cheese and ice cubes and close the lid again.
- Slowly drizzle in the olive oil while the food processor runs.
- Continue to blend until the mixture reaches a smooth, creamy consistency.
- Taste the pesto and adjust the seasoning if necessary. You can add more garlic, lemon juice, or cheese. The pesto should have a little texture, not be uniformly smooth.
- Use immediately or refrigerate for up to 5 days in an airtight container. Cover the pesto surface with a thin layer of olive oil to prevent it from oxidizing and turning brown.
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Notes
Use tender and fresh basil leaves - for the most vibrant and flavorful pesto. Avoid wilted or overly mature leaves.
Use high-quality extra virgin olive oil for a rich, smooth texture and enhanced flavor.
Use good quality walnuts - that dont taste rancid. Lightly toast walnuts (or any nuts) before adding them to the pesto to enhance flavor and a more profound richness.
Walnuts can be replaced with Pistachios, almonds, pecans, or cashews. Sunflower seeds or pumpkin seeds are excellent substitutes for walnuts in a nut-free pesto.
Don't use pre-grated cheese. Freshly grated Parmesan or Pecorino Romano will have a better flavor and melt more smoothly.
Don’t Over-Blend - Pulse the ingredients in the food processor to avoid over-processing, which can turn the pesto into a paste. Aim for a slightly chunky texture.
Customize your pesto - Feel free to experiment with additional ingredients, such as Spinach, kale, cilantro, sun-dried tomatoes, garlic, or herbs, to create unique flavor profiles.
Adjust consistency - If the pesto is too thick, blend in more olive oil or a splash of water to reach your desired consistency.
To freeze pesto - Transfer the pesto to freezer-safe containers or ice cube trays. Once frozen, remove the cubes and put them in a sealable freezer bag or airtight container. Thaw in the refrigerator or add directly to hot dishes for quick use.
Nutrition
Calories: 1532kcal | Carbohydrates: 14g | Protein: 34g | Fat: 154g | Saturated Fat: 30g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 88g | Cholesterol: 60mg | Sodium: 2272mg | Potassium: 451mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3042IU | Vitamin C: 23mg | Calcium: 1001mg | Iron: 4mg
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