Home made walnut pesto

Pesto is a staple for us in our home and this walnut pesto is quick, easy and delicious. We serve it on pasta, but you can also use it on pizza. Walnuts add the crunch and texture pine nuts traditionally bring to pesto, but are a delicious alternative to pine nuts.

My easy recipe allows you to savor the vibrant flavors of fresh basil, nutty pine nuts, and savory Parmesan in every bite. You can also swap in different nuts or use flavoured oils. I have tried pistachios in this recipe and it works really well too. This recipe makes enough for pasta for four people or for using on salads or on roasted veggies. I also like it mixed into cream cheese for a delicious dip or that you can spread on crusty bread. It keeps for about two weeks in the fridge (although it never lasts that long in my house) Ingredients:

• 2 cups fresh basil leaves, washed and dried
• 1/2 cup raw walnuts
• 1/2 cup grated pecorino cheese
• 3 cloves garlic, peeled
• 1/4 teaspoon black pepper
• 1 cup extra-virgin olive oil

How to:

1. Prepare the Ingredients: Gather all the ingredients before starting. Ensure the basil leaves are clean and dry, and have the garlic cloves peeled.
2. Toast the walnuts In a dry pan over medium heat, toast the walnuts until they become golden brown. Stir frequently to prevent burning. This step enhances the nutty flavor of the walnuts. Once toasted, set them aside to cool.
3. Blend the Basil and Garlic: In a food processor, combine the fresh basil leaves and peeled garlic cloves. Pulse until they are finely chopped. This creates the base of the pesto and releases the aromatic flavors.
4. Add Pine Nuts and Parmesan: Add the toasted pine nuts and grated pecorino cheese to the food processor. Pulse again until the mixture is well combined. The pine nuts contribute a rich texture, while the Parmesan adds a savory and salty element.
5. Season with Salt and Pepper: Sprinkle salt and pepper into the mixture. Adjust the amounts according to your taste preferences. Pulse the ingredients to incorporate the seasonings evenly.
6. Drizzle in Olive Oil: With the food processor running, slowly drizzle in the extra-virgin olive oil. Continue processing until the pesto reaches a smooth and creamy consistency. The olive oil binds the ingredients together and adds a deliciously smooth texture.
7. Taste and Adjust: Pause to taste the pesto and adjust the salt and pepper as needed. You can also add more olive oil if you prefer a thinner consistency.

We also have a vegan pesto recipe, that is creamy and delicious and works well on pasta, that my family love. You can find that here too.