This pesto is a great way to use up any extra basil you have lying around, and the walnuts give it a lovely rich flavor.
Ingredients
- 1 bunch of basil, leaves only
- 1/2 cup of walnuts
- 1/2 cup of olive oil
- 1/4 cup of Parmesan cheese
- 1 clove of garlic
- Salt and pepper to taste
Method
- Put all of the ingredients into a food processor or blender, and blend until smooth.
- Taste and adjust the seasoning as necessary.
- Store in a jar in the fridge for up to a week.
Potential changes & improvements
- If you want a thinner pesto, add a little more olive oil.
- For a vegan version, omit the Parmesan cheese.
- To make it spicier, add a pinch of chili flakes.
What other food works well with
- Pasta
- Pizza
- Chicken
- Fish
- Salad
Common Mistakes
- Not blending the pesto enough, so it’s still a bit chunky.
- Not tasting the pesto before you store it, and then realizing it’s too bland/salty/peppery.
Nutritional Information
- This pesto is high in fat and calories, due to the olive oil and Parmesan cheese.
- It is also high in sodium if you use Parmesan cheese that is high in sodium.
Allergens
- Basil
- Walnuts
- Olive oil
- Parmesan cheese
- Garlic