Happy Sunday everyone found a new twist to making pesto thanks to http://www.therecipecritic.com!!! Walnut pesto not only amazing but less expensive as walnuts vs pinenuts $$$$. Try it out and you have some tips at the bottom also that are super helpful:
3 cups fresh basil leaves, packed
1/3 cup walnuts
2 whole garlic cloves
1/2 cup freshly grated parmesan cheese
1 tablespoon lemon juice
1/3 cup olive oil, plus more if needed
½ teaspoon Kosher salt to taste
Add the basil leaves into a food processor along with the walnuts, parmesan cheese, garlic cloves, lemon juice, and salt. Pulse until the ingredients are finely chopped but not quite a paste.
Remove the lid and slowly pour half in the olive oil and pulse the ingredients together until it’s mixed well. For a more liquid style pesto add the remainder olive oil and pulse again to mix.
Taste the sauce and adjust the seasoning as desired.
Tips and Tricks
Customize your walnut pesto to your heart’s content! Want it spicier? Add some red pepper flakes. Prefer a smokier flavor? Try using smoked paprika instead of garlic. The possibilities are endless, so have fun experimenting and perfecting your own unique blend of nutty goodness!
- Toast Walnuts: Toast your walnuts before using them in the pesto to bring out their nutty flavor and make them easier to blend.
- Don’t Over-blend: Don’t over-blend the pesto – a few pulses is all you need to achieve a creamy texture.
- Adjust Consistency: If the pesto seems too thick, you can thin it out with a little extra olive oil.
- Customize: Experiment with different herbs, nuts, and cheeses to create your own unique spin on classic walnut pesto.
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