Pesto with toasted walnuts

    10 min

    I've had a terrible "pine mouth" experience with pine nuts a few years back and since then I make my pesto with walnuts only. It is delicious but the trick is to toast the walnuts before.

    2 people made this

    Serves: 4 

    • 125g fresh basil leaves, washed and dried
    • 175g walnuts, chopped
    • 4 garlic cloves
    • 2 tablespoons grated Parmesan cheese
    • 250ml olive oil
    • salt and pepper to taste

    Prep:10min  ›  Ready in:10min 

    1. Toast walnuts in an ungreased frying pan. Let cool.
    2. Add basil, walnuts, garlic and Parmesan to your food processor and puree till smooth. Slowly pour in the oil whilst processing. Season to taste with salt and pepper.


    The pesto also freezes well.

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