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Basil and walnut pesto

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Ingredients for 4 servings:

  • 50 g fresh basil
  • 85 g walnut kernels
  • 50 g Parmesan, grated
  • 90 ml olive oil
  • 1 garlic clove(s)
  • salt and pepper
  • lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the basil. Toast the walnuts in a pan and let cool. Place the walnuts, drained basil, and garlic cloves in a food processor and roughly chop. Grate the Parmesan cheese and add to the basil and walnut mixture. Then add the olive oil and blend until smooth. Season with lemon juice, salt, and pepper. I prefer a less oily pesto, so you may need more oil. Pour the pesto into jars and cover with a thin layer of oil. The pesto will keep in a Weck jar or similar container for several weeks in the refrigerator.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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