Nut pesto, tasty and flavorful, is prepared in 10 minutes and is super simple. All you need is a food processor and the pesto is done. You can then use this pesto not only to season a classic pasta but also as a base on bruschetta or crostini for a delicious appetizer or aperitif.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 362.59 (Kcal)
- Carbohydrates 15.59 (g) of which sugars 7.87 (g)
- Proteins 9.88 (g)
- Fat 31.08 (g) of which saturated 2.03 (g)of which unsaturated 19.39 (g)
- Fibers 6.22 (g)
- Sodium 120.46 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.82 oz blanched whole hazelnuts
- 1.41 oz blanched almonds
- 1.06 oz almonds (unpeeled)
- 0.71 oz walnuts (shelled)
- 2.12 oz sun-dried tomatoes
- 1 clove garlic
- 3.52 oz water
- 0.71 oz olive oil
- to taste fine salt
Tools
- 1 Food processor
Preparation of Nut Pesto
Pour all the nuts, walnuts, peeled and unpeeled almonds, hazelnuts, into the container of the food processor.
Add the sun-dried tomatoes, olive oil, and water at room temperature. Close with the lid and blend until you get a homogeneous and fairly compact sauce.
Once the pesto is ready, taste it and adjust the salt as desired. It might not even be necessary, depending on the saltiness of the sun-dried tomatoes you used.
And voila… the nut pesto is ready to be enjoyed on pasta or on bruschetta and crostini.
Useful Tips
The great thing about this nut pesto is that you can use all the nuts you prefer and in the quantities you have available.
If you use sun-dried tomatoes in oil, there’s no need to drain them, but in this case, use a bit less oil to make the pesto.
Suggestions
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