Basil and walnut pesto is a delicate and tasty pesto you can use for seasoning pasta, serve with bruschettas, or different fish and meat dishes. It is important to choose high-quality fragrant basil leaves, and the magic is almost done. This recipe differs from the original Pesto Genovese recipe as we prepared it with walnuts instead of pine nuts, and we combined grated Parmigiano Reggiano with Pecorino cheese. This recipe is more delicate as it has only one garlic clove, but you can add extra cloves if you like a more pungent pesto flavor.
Basil Pesto with Walnuts (Pesto Recipe without Pine Nuts)
A luxurious Basil Pesto without Pinenuts recipe which pairs basil with walnuts.
Ingredients
- 2 cups fresh basil leaf, fresh
- ½ cup olive oil, extra virgin
- ¼ cup Parmigiano Reggiano, grated
- ¼ cup pecorino, grated
- 1/3 cup walnuts
- 1 garlic clove, minced
- ¼ teaspoon salt
- black pepper, to taste
Instructions
- Place the basil leaves and walnuts into a food processor and pulse several times.
- Add grated Parmigiano, Pecorino, garlic, salt, and pepper.
- Pulse several more times. Scrape down the sides with a spatula and pulse again.
- Gradually add the extra virgin olive oil while the food processor is running. Scrape down the sides again if necessary.
- Serve and enjoy.
Notes
- The smaller basil leaves are, the better.
- Add more extra virgin olive oil to make the pesto thinner or more basil and walnuts to make it thicker.
- You can refrigerate pesto for up to 5 days in an air-tight container.
Nutrition Estimate
Calories: 355kcal | Carbohydrates: 2g | Protein: 6g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Cholesterol: 11mg | Sodium: 322mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 710IU | Vitamin C: 3mg | Calcium: 173mg | Iron: 1mg
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If you like this post, then we definitely recommend checking out our Chicken Pesto Bake Recipe post.