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Basil Walnut Pesto

Basil Walnut Pesto

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.

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.

Basil Walnut Pesto

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.

Basil Walnut Pesto

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.

Basil Walnut Pesto

 

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
 
Print
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
  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.
Notes
• You can use pine nuts instead of walnuts.
• You can add butter for richer taste.
• You can add parsley for more greenish color.
3.5.3251

Basil Walnut Pesto was last modified: May 9th, 2019 by Binjal's VEG Kitchen

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05/08/2019   Binjal's VEG Kitchen
  Chutneys & Pickles, Fusion International, Kitchen Basics, Quick Recipes     chutney, dip, easy, eggless, fusion, gluten free, green, healthy, italian, low fat, quick, spread
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7 Responses to “Basil Walnut Pesto”

  1. Roasted Pumpkin with Pesto & Burrata - Binjal's VEG Kitchen / 25 Nov 2020 1:12pm #

    […] 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 […]

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  2. Dimple Jhaveri / 10 Jun 2019 1:48pm #

    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…

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    Reply
    • Binjal's VEG Kitchen / 18 Jun 2019 8:00am #

      Hi Dimple, use only leaves but don’t use stems to avoid discoloring. add lemon juice to maintain the green color.

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      Reply
  3. Anu-My Ginger Garlic Kitchen / 22 Jul 2015 7:30am #

    Pesto looks awesome, Binjal!

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    Reply
    • Binjal's VEG Kitchen / 22 Jul 2015 8:30am #

      thanks Anu!!

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      Reply
  4. Sathya @Mykitchenodyssey / 20 Jul 2015 8:00pm #

    So delicious looking pesto ..Too yumm

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    Reply
    • Binjal's VEG Kitchen / 20 Jul 2015 10:54pm #

      thanks Dear Sathya!!

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appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

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