Walnut Basil Pesto

    Walnut Basil Pesto


    28 people made this

    You can keep this pesto in the freezer for months. It's delicious on pizza, pasta, pita breads, chicken and fish.

    Serves: 6 

    • 1/4 cup walnuts
    • 2 tablespoons pine nuts
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 cloves garlic, minced
    • 1 tablespoon softened butter
    • 3/4 cup firmly packed basil leaves
    • 1/4 cup firmly packed parsley leaves
    • 1/2 cup extra virgin olive oil
    • 1/4 cup freshly grated Parmesan cheese
    • 1/4 cup freshly grated Romano cheese

    Preparation:15min  ›  Ready in:15min 

    1. Place walnuts, pine nuts, salt, pepper, garlic, butter, basil and parsley in a blender or food processor. Turn the blender on, and add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Fold in Parmesan and Romano cheeses. Store in the refrigerator covered with 5mm of olive oil to prevent the surface from turning brown.

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