How to Make Basil & Walnut Pesto
January 28, 2023
This easy pesto recipe is made with walnuts and basil leaves. It is fantastic with pasta but it also goes very nicely with vegetables, on pizza, in sandwiches, with shrimp, fish, chicken, soups, quesadillas — well you get the idea.
Pesto can be made with pine nuts as well. Make sure to use a good extra virgin olive oil when you are making pesto. Once it is ready keep it in a closed jar in the refrigerator. Cover the pesto with a thin layer of olive oil so that it does not turn brown.
Pesto is a vibrant and flavorful Italian sauce that has become popular worldwide for its fresh taste and versatility. Traditionally, pesto is made by blending fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil into a smooth paste. However, variations of pesto exist, incorporating different herbs, nuts, and cheeses to create unique flavor profiles.
One of the most iconic versions is Pesto Genovese, originating from the Liguria region of Italy, which includes basil, pine nuts, Parmigiano-Reggiano cheese, Pecorino cheese, garlic, and extra virgin olive oil. The combination of these ingredients results in a fragrant and vibrant green sauce that bursts with flavor.
Pesto is incredibly versatile and can be used in various dishes. It is most commonly tossed with pasta, such as spaghetti or trofie, to create a simple yet satisfying meal. It also serves as a delicious spread for sandwiches, a topping for pizzas, or a dip for bread. Additionally, pesto can elevate the flavor of grilled meats, seafood, roasted vegetables, and salads.
The beauty of pesto lies in its simplicity and freshness. It celebrates the natural flavors of its ingredients and adds a burst of color and taste to any dish it accompanies. Whether homemade or store-bought, pesto is a beloved condiment that brings a taste of Italy to kitchens around the world.
This is what you are going to need to make this easy pesto recipe:
Makes about 2 cups
½ cup walnuts
4 garlic cloves
3 cup washed basil leaves
Salt & Pepper
1 cup extra virgin olive oil
1 cup shredded Parmesan and Romano cheese (or only Parmesan)
Place the walnuts and garlic in a food processor and process until finely ground. Add the basil, salt and pepper. Process again.
Add the olive oil in a thin stream while the processor is on. Finally process in the cheese.
Transfer the pesto to a jar and add a thin layer of olive oil over it. Cover and refrigerate.