Easy Walnut Pesto Recipe (2024)

FAQs

Is pesto better with pine nuts or walnuts? ›

The pesto using walnuts was also good, but walnuts have a stronger earthier flavor, and when I have pesto, I really want the basil and the cheese to stand out. So pesto with walnuts is at the bottom of my list. Though this all comes down to personal preference.

Some nuts, walnuts in particular, are notorious for leaving a bitter aftertaste, especially if they have been poorly stored. If your garlic is past its best, it may still be salvageable, but you should take extra care to remove the green "germ" from the middle of each clove, as these can be very bitter.

More nuts: Pesto is traditionally made with pine nuts, or you could substitute an equal amount of almonds, pecans, cashews, or even hazelnuts. Spicy: Add ¼ teaspoon or more crushed red pepper flakes to the food processor before blending.

Place the basil leaves and garlic in a food processor or blender, and mix well. Add the walnuts, and continue to blend until the nuts are finely ground. Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the parmesan.

The Culprits of Bitter Basil Pesto

Older leaves are also more bitter than younger leaves (I still use them though). Use young basil plants for the best pesto results. Rancid olive oil. You know the taste.

You'll want to be mindful of the sodium content. Some jars have more than 500mg per serving and the 2020-2025 Dietary Guidelines recommend you eat no more than 2,300mg per day. It would be hard to stay within those guidelines if you get more than 20% of your sodium from pesto.

FAQ: How Long Does Homemade Pesto Last? You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months. Let it thaw at room temperature or in the refrigerator.

Pine nuts are classically used in pesto and toasting them before you add them allows their flavor to shine. Looking for a great recipe? Try adding them to Food Network Kitchen's Basil Pesto recipe.

You will need the same quantity of walnuts to substitute the pine nuts in your pesto recipe. Walnuts work well with basil and parsley in terms of flavors, so you can make basil–parsley and roasted garlic pesto.

It will keep in the refrigerator for about a week. Pesto can also be frozen in an airtight container for up to 6 months. I suggest dividing it into the compartments of an ice cube tray and freezing. Once frozen, remove the cubes from the tray and put in a sealable plastic bag or airtight container.

Why is pesto so expensive? ›

Its scarcity, plus the fact that the plants are picked roots, soil, and all to ensure that only juvenile leaves make it into pesto, makes it extraordinarily expensive and something that only premium, artisan pesto makers can justify using.

Pesto will last in the fridge for up to 2 weeks. If you've stored it in the freezer, it will last for 6 months. When you're ready to use frozen pesto, thaw it overnight in the fridge or place the container of pesto in a bowl of warm water for a quicker thawing time.

Another way to cut down on the price of your homemade pesto sauce is to use walnuts instead of pine nuts. The flavor will still be great, but walnuts are much more affordable.

Cashews. Cashews resemble pine nuts in color, texture and mild sweetness, and can be used as a substitute in just about any recipe. Stick to unsalted versions (roasted or raw varieties both work), and toast them to provide extra depth of flavor.

Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. With a food processor, it comes together in just a few steps: Pulse the nuts, lemon juice, and garlic in the food processor until they're finely chopped. Add the basil and pulse again.

It's a really important ingredient that holds all of the other ingredients together. These are called pignoli in Italian. I strongly suggest adding pine nuts to your basil pesto. Some Kosher salt and freshly cracked black pepper are all you need for seasoning your basil pesto.