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Walnut pesto is in a jar ready to eat now on pasta or at later date.

Walnut Pesto Recipe

Ash Hodgson
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Traditional pesto is made with pine nuts and basil. We've taken the recipe and added a bit of a twist, using walnuts instead.
Preparation 20 minutes
Cook 5 minutes
Ready in 25 minutes
Servings 6 Servings
CourseCondiment
InfluenceItaly
DifficultySeasoned
MethodNo Cook
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Ingredients

  • 3 cups fresh basil leaves
  • 1 clove garlic
  • 1/3 cup toasted walnut halves
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon fine sea salt
  • 1/2 to 3/4 cup extra virgin olive oil

Equipment

  • knife
  • jar
  • bowl

Directions

  • Bring a small pot of water to a boil then blanch the basil leaves. Immediately remove the basil and cool in ice water. When the basil leaves are cold, drain all the water off and press between a paper towel. Any remaining water will dilute the pesto.
    Tip: Blanching is the process of dropping the basil leaves into the boiling water for a few seconds until they start to wilt then immediately removing and placing them in ice (or very cold) water to stop the cooking process.
  • Dice the garlic, walnuts, and blanched basil. Place in a bowl. Add the Parmesan, salt, and olive oil.
  • Mix all the ingredients until they become well combined. Eat immediately or store in a jar to eat later.
    Not: Although we suggest storage in a jar, this is not a preserving technique and must be kept in a chilled location.