This post explains how to make Walnut and basil pesto. The walnuts provide a lovely alternative to pine nuts. it is the perfect recipe to make if you live in Bulgaria where walnut trees grow wild.
I actually prefer this walnut and basil pesto to the traditional pesto that contains pinenuts. Pinenuts are difficult to find and can be expensive. We have a walnut tree in our garden and the organic walnuts are a wonderful addition to our diet. We also grow lots of basil throughout the summer – basil grows really well in Bulgaria. The walnuts are ready to harvest in autumn. We also need to use up the last of the basil in autumn before it goes to seed.
Equipment
You will need a food processor, and something to crack the walnuts with.
Ingredients
- 4 cups basil leaves
- 3 cloves garlic peeled
- 1/2 cup walnuts toasted. (just placed in the oven on a tray for a few minutes)
- 1/2 cup parmesan-reggiano
- zest and juice of one lemon
- 1/2 cup extra virgin olive oil – more as needed
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon salt
Instructions on how to make walnut and basil pesto
- Put the basil, garlic, walnuts, parmesan, lemon zest and juice into a food processor. Pulse untill everything is broken down well.
- Now add olive oil, pulsing until olive oil is blended into other ingredients and mixture forms a loose paste. If your pesto is too thick, add additional olive oil one tablespoon at a time until you reach the desired consistency.
- Season with salt and pepper.
The pesto will keep in the fridge for a couple of weeks. it also freezes really well. Freeze in small amounts as you don’t need a lot for most dishes such as pasta or salad.
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