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Basil and Walnut Pesto

keithsnow's picture
Chef Keith Snow is going to show us how to make basil pesto with a little twist. Instead of using pine nuts we are going to use walnuts which is going to give a very unique flavor.
  Walnuts 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm)
  Basil 1 Tablespoon (Classic, Generic Style)
  Grated parmigiano reggiano 1 Cup (16 tbs)
  Extra virgin olive oil 1 Tablespoon, cold pressed
  Freshly squeezed lemon juice 1 Tablespoon

Take some walnuts, 2 cloves of garlic, Classic basil generic style and Parmigiano Red Chiano in a blender and blend.

Drizzle some cold pressed extra virgin olive oil slowly over the pesto.

Stop the blender and give the paste a little push down the blender.

Add more olive oil while blending.

Add 1 tbsp of freshly squeezed lemon juice and blend once more.

Take it out of the blender and put it in a plate.

This pesto can be used in a number of ways.

In summer when you have lots of basil leaves, you can make basil pesto and freeze it in an ice tray and pop one of the cubes on the pasta. You can use frozen basil pesto all year round.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Basil, Vegetable
Quick, Healthy
Filipino Beef Stew
Make your appetizers more appeasing with this unique pesto sauce. Chef Keith Snow shows how to add a punch of flavor to basic basil pesto with walnuts. Try blending this pesto at home and treat your family to an exciting, flavorful pesto delicacy.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1271 Calories from Fat 914

% Daily Value*

Total Fat 114 g176.1%

Saturated Fat 30 g150%

Trans Fat 0 g

Cholesterol 114 mg38%

Sodium 802.6 mg33.4%

Total Carbohydrates 19 g6.2%

Dietary Fiber 7.2 g28.8%

Sugars 3 g

Protein 62 g124%

Vitamin A 16.4% Vitamin C 19.4%

Calcium 14.5% Iron 19.8%

*Based on a 2000 Calorie diet

Basil And Walnut Pesto Recipe Video, Filipino Beef Stew