Pesto is an Italian sauce made basically with Basil leaves, garlic, pine nuts and some Parmigiano Reggiano all blended together with olive oil.
There is another version which uses Walnuts instead of the pine nuts, which is what I too preferred using as walnuts are generally easily available and are regularly stored in my pantry!
The pesto can be used to make pastas or in dressings for salads! It’s healthy, versatile, delicious and can be stored for a long time to be used as and when needed!
Here’s the recipe for the Walnut Basil Pesto….
- 2 cups Basil Leaves (Preferably Homegrown)
- 4-5 nos Medium Sized Garlic Cloves
- 1/3 cup Walnuts
- 1/2 cup Grated Parmesan Cheese
- 1/3 cup Grated Processed Cheese….. Optional
- 1/2 cup Extra Virgin Olive Oil
- Juice of 1/2 Small Lemon (2 tsp approx)
- Salt To Taste
- To make Walnut Basil Pesto, rinse well the basil leaves and set aside to drain.
- Add them to a food processor alongwith the garlic cloves and give a few pulses.
- Next, add the walnuts, the olive oil and the salt and pulse again to get a smooth paste.
- Add in the grated cheeses and pulse again.
- Squeeze the lemon juice and give it a good mix.
- Store this Walnut Basil Pesto in an airtight container in the refrigerator and use as required to make pasta or grilled dishes!
The pesto can be stored in the refrigerator in an airtight container for about a week.
If you desire to make a large batch and store for a longer period, then freeze the pesto in an ice cube tray and pack the frozen cubes in a zip lock! Use further as and when desired.