Basil Walnut Pesto is a perfect Vegetarian recipe. Basil Walnut Pesto is made with a few simple ingredients and Basil Walnut Pesto is packed full of flavor. This is a classic recipe for Italian basil pesto. The only difference is that I use walnuts instead of more traditional pine nuts. This is my favorite pesto recipe; rich but healthy due to good fats from olive oil and walnuts. It comes from The Omega Diet.
Basil Walnut Pesto is a Pasto, which is a sauce originating in Genoa in the Liguria region of northern Italy, and traditionally Basil Walnut Pesto consists of crushed garlic, basil, and European pine nuts or walnuts blended with olive oil and parmesan cheese.
Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream, then the washed basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added. To help incorporate the cheese a little extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container), covered by a layer of extra-virgin olive oil, pesto can last in the refrigerator up to a week, and can be frozen for later use.
Ingredients:
• 2 cup Basil/Tulsi
• ¼ cup Walnuts
• 3-4 Garlic Cloves
• 3-4 tbsp Olive Oil
• Salt
• ¼ cup Parmesan Cheese
Method:
1. Roast walnuts on a medium flame for 3-4 minutes, then keep aside.
2. Wash and drain the basil, then add into a food processor.
3. Add 3-4 garlic cloves, roasted walnuts, olive oil and salt. Blend the all ingredients and make the semi fine paste.
4. Add parmesan cheese, blend it again and make a smooth paste.
5. Basil Walnut Pesto is ready, use over the pasta or spread on the pizza as a sauce.
Tips:
• You can use pine nuts instead of walnuts.
• You can add butter for richer taste.
• You can add parsley for more greenish color.
Basil Walnut Pesto
Basil Walnut Pesto is a perfect Vegetarian recipe. Basil Walnut Pesto is made with a few simple ingredients and Basil Walnut Pesto is packed full of flavor. This is a classic recipe for Italian basil pesto. The only difference is that I use walnuts instead of more traditional pine nuts. This is my favorite pesto recipe; rich but healthy due to good fats from olive oil and walnuts. It comes from The Omega Diet.
Author: Binjal Pandya
Recipe type: Spread & Dip
Cuisine: Italian
Ingredients
- 2 cup Basil/Tulsi
- ¼ cup Walnuts
- 3-4 Garlic Cloves
- 3-4 tbsp Olive Oil
- Salt
- ¼ cup Parmesan Cheese
Instructions
- Roast walnuts on a medium flame for 3-4 minutes, then keep aside.
- Wash and drain the basil, then add into a food processor.
- Add 3-4 garlic cloves, roasted walnuts, olive oil and salt. Blend the all ingredients and make the semi fine paste.
- Add parmesan cheese, blend it again and make a smooth paste.
- Basil Walnut Pesto is ready, use over the pasta or spread on the pizza as a sauce.
Notes
• You can use pine nuts instead of walnuts.
• You can add butter for richer taste.
• You can add parsley for more greenish color.
• You can add butter for richer taste.
• You can add parsley for more greenish color.
Basil Walnut Pesto was last modified: May 9th, 2019 by
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Ingredients
2-3 tbsp Truly Grass Fed Ghee/Clarified Butter
1 tsp Red Chili Powder
1 tsp Coriander Powder
1 tsp cumin Powder
2 tsp Tandoori Masala
Salt
1 tsp Ground Black Pepper
1cup dice onion
1 cup diced bell pepper
1 cup whole Portobello Mushrooms
1 cup round sliced carrots
1 cup Cherry Tomatoes
For coating
½ cup hot sauce or Indian style spicy ketchup
1 tbsp Truly Grass Fed Ghee/Clarified Butter
½ tsp tandoori masala
Method
Add ghee in a large bowl, melt it, then add all the spices and mix it well.
Add all the veggies, mix and coat it well and keep aside for 30 mins.
Preheat an oven on highest temp.
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Serve the veggie skewers with mint chutney and enjoy.](https://secureservercdn.net/198.71.189.253/db4.60a.myftpupload.com/wp-content/plugins/instagram-feed/img/placeholder.png)
7 Responses to “Basil Walnut Pesto”
[…] Black Pepper • ½ tsp Salt • ¼ tsp Coarse Sea salt • ½ tsp Red Pepper Flakes • 3-4 tbsp Basil Pesto • 2-3 Burrata Cheese • 2-3 tbsp Chopped Parsley • ¼ cup Pomegranate […]
Hi .
My pesto turns black..
I mean top layer..even though I keep a thick layer of oil..
And can u help me how do u make pesto pasta…
As when I add pesto to pasta..they turn dark green…which isn’t appealing to eat at all…
Hi Dimple, use only leaves but don’t use stems to avoid discoloring. add lemon juice to maintain the green color.
Pesto looks awesome, Binjal!
thanks Anu!!
So delicious looking pesto ..Too yumm
thanks Dear Sathya!!