Basil Walnut Pesto Recipe Whiskaffair

on Jun 06, 2022, Updated Apr 03, 2024 Do try my other pesto recipes – Avocado Basil Pesto, Sun Dried Tomato Pesto, and Basil Mint Pesto.

About Basil Walnut Pesto

Basil Walnut Pesto is a variation of the classic Italian pesto sauce. It comes together in under 10 minutes using simple ingredients like fresh basil leaves, parmesan cheese, walnuts, and extra virgin olive oil. Basil and walnut pesto is very fragrant and has a nutty and slightly sweet taste. The main difference between basil and walnut pesto and classic basil pesto is the type of nuts used. Traditional pesto uses pine nuts, while basil and walnut pesto recipe use walnuts instead of pine nuts. Walnut basil pesto is also generally lighter in color than classic pesto. This versatile sauce can be used in a multitude of ways. So waste no time and make yourself a batch. This homemade basil walnut pesto recipe is vegetarian and gluten-free. My recipe will give you approximately 1 cup of pesto. You can easily double or triple the recipe.

Usage Ideas

Add it to your favorite pasta dishes Use it as a dipping sauce Spread it on sandwiches or wraps Mix it into salads Add it to soup or chili Use it as a pizza topping Make pesto chicken or fish Drizzle over roasted vegetables.

Storage Suggestions

Fresh basil walnut pesto can be stored in the fridge for up to a week. Cover the surface of the pesto with a thin layer of olive oil to keep its bright green color intact. I like to get my basil from a farmer’s market, which is the freshest and most organic. Walnuts – Ensure they are not bitter before using them in the recipe. Walnuts are prone to turning bitter if stored for a long time. The best way to store walnuts is in the refrigerator. Others – You will also need garlic, salt, pepper, freshly squeezed lemon juice, grated parmesan cheese, and extra virgin olive oil. The best cheese to make pesto is Parmigiano Reggiano. Make sure to freshly grate the cheese for the best flavor. Lemon juice can be replaced with lime juice.

2 cups of fresh Italian basil leaves (packed, rinsed, and dried) ¼ cup walnuts 2 garlic cloves (peeled) ¼ teaspoon salt ½ teaspoon freshly cracked black pepper ¼ cup freshly grated parmesan cheese 1 teaspoon freshly squeezed lemon juice 2 tablespoon extra virgin olive oil

Blend until a finely chopped mixture forms. Scrape the sides of the jar a few times while blending. Taste test for salt and add more if required. Pesto is ready to use! Never make basil pesto sauce in a blender or a mixie. It will become paste-like. The correct texture of the pesto is slightly coarse. In the olden days, people made it in a mortar and pestle or chopped the ingredients finely using a sharp knife. Toast the walnuts lightly and use roasted garlic for a more complex flavor. To make a spicy version of this delicious pesto, add red pepper flakes, chopped jalapeno pepper, or any other chilies. You can also freeze the homemade pesto sauce for longer storage. Place the leftover pesto in silicon ice cube trays or freezer-safe containers when freezing. Then, transfer the pesto cubes to ziplock bags or a freezer bag. I always like to make a large batch and freeze it this way. To use, thaw the pesto in the fridge and then add it to your dish.