A classic Italian basil walnut pesto sauce consisting of a rustic basil leaf puree, garlic, olive oil and traditionally pine nuts, both versions included. Tough I mostly use walnuts or pine nuts, it can also be made with hazelnuts, pecans and even almonds.
The authentic Genoese pesto also contains parmigiano-reggianno cheese, of course you can leave it out and keep it vegan!
Traditionally it is a sauce made by hand in a mortar with pestle where leaf by leaf of Genoese basil gets crushed together with the nuts. One by one by one. True story!
Over here in California tough most of us use a small food processor, which is perfectly fine If you remember not to over do it. Use the grind / chop option instead of the puree so you can still attain a nice texture.
Toasting the nuts just a little bit really ads that nutty rustic flavor, so try not to skip that step.
You can store pesto tightly covered in the fridge for up to a week. Long term it is best to store in the freezer in ice cube trays until frozen, then transfer them to freezer bags, preferably vacuum sealed so no air will get the chance to oxidize it and turn brown. I always add a squeeze of lemon to my pesto to prevent the basil from oxidizing and turn brown.
How to Use Walnut Pesto:
Over this Tomato Burrata Caprese
Tossed with Risotto, Spaghetti or a Pasta Salad
Drizzle over this Roasted Pepper Tomato Soup
Note worthy: If you aren’t truly fond of basil you can swap it for arugula or spinach.
Basil Walnut Pesto Recipe
A classic Italian basil walnut pesto sauce consisting of a rustic basil leaf puree, garlic, olive oil and walnuts. However it can be made with pine nuts, hazelnuts or almonds as well.
Servings 4
Ingredients
- 2 cups Genoese basil leaves
- 1/2 cup extra virgin olive oil - or as needed
- 3/4 cups walnuts or pine nuts -lightly toasted and cooled
- 2 cloves garlic -grated
- 1/3 cup parmigiano reggianno cheese -grated
- the zest from 1 lemon
- 1 squeeze lemon juice
- 1 pinch sea salt + more to taste
Instructions
- In the bowl of a food processor buzz up the walnuts with the basil leaves and olive oil until a rustic puree forms. pesto ingredients until smooth.
- Transfer the sauce to a bowl and stir in the garlic, parmesan cheese, lemon zest and juice.
- Adjust seasonings to your taste with the sea salt and serve.
You’ll Also Love:
Sun dried Tomato Pesto
Chive Pesto
Basil Oil
Leave a Reply