Walnut Pesto is a variant of pesto also used in Liguria.
Very good for seasoning any type of pasta, but I really love it with trofie or linguine… try it to believe it!
Simple to make and if you want you can make a larger quantity as I did and store it in the fridge covering the surface with e.v.o. oil, or put it in glass jars and freeze it for future needs.
Follow my recipe and I’m sure you will love it so much that you will make it very often… enjoy your meal!!!
If you have the opportunity, you can really stock up on walnuts and, if desired, once shelled, you can freeze them in a plastic bag and also use them to make desserts.
Follow my recipe and I’m sure you will love it so much that you will make it very often, even the little ones like it, guaranteed… enjoy your meal!!!
Kcal approximately 1,215 total
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 10 people
- Cooking methods: No cooking
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: Summer, Autumn
Ingredients for making the Walnut Pesto
- 3.5 oz Walnut kernels
- 5.3 oz Basil
- 2.7 tbsp Extra virgin olive oil
- 2.1 oz Grated Parmigiano Reggiano
- to taste Salt
- 3 cloves Garlic
- 2 Ice cubes
Preparation of the Walnut Pesto
Put all the ingredients in a food processor and blend everything until you get a fine and well-mixed sauce.
The ice cubes will help keep the color of the pesto, which is already a bit dark, and in this way, the green stays brighter.
At this point, store in the fridge with a light covering of e.v.o. oil, or portion into glass jars and freeze.
