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Walnut-Cashew-Basil Pesto

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Ingredients for 1 servings:

  • 200 g walnuts
  • 200 g cashew nuts
  • 2 garlic cloves
  • 2 bunches of basil
  • 125 g Parmesan, grated
  • 300 ml olive oil, or a little more
  • 200 g sheep’s cheese
  • Salt and pepper, black
  • Paprika powder, sweet

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

Wash the basil leaves and let them dry. Peel and roughly chop the garlic. Purée the walnuts and cashews, basil, garlic, Parmesan cheese, and olive oil in a blender. Add the oil gradually; you may need a little more. Finely crumble the feta cheese and mix it into the pesto. Let it sit for half an hour, then season with salt and pepper. The mixture makes about 5 jars (200 ml each). I freeze the finished pesto in the jars if I don’t use it right away. This keeps it fresh until needed. The pesto tastes great as a sauce with pasta or potatoes, but also as a spread on bread.

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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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