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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.
Ingredients
  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
Directions

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
Cuisine: 
Italian
Course: 
Side Dish
Taste: 
Savory
Method: 
Blending
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Basil, Vegetable
Interest: 
Quick, Healthy
Subtitle: 
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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