Basil pesto is an excellent condiment with an unmistakable aroma and a unique taste. The original Genoese version is made with pine nuts only, but I wanted to add some walnuts. We really like the flavor they give, but if you prefer, you can use just pine nuts. Traditionally, basil was pounded inside a marble mortar using a wooden pestle, but this process is considerably longer. I preferred to use a blender.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 12/15 people
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 7 cups basil (already cleaned and washed)
- 2 oz walnuts
- 1 oz pine nuts
- 3/4 cup olive oil (start with 3/4 cup and then add more if needed)
- 1/2 cup Parmigiano Reggiano DOP (grated)
- 2 pinches fine salt
- 2 cloves garlic (optional)
Preparation
After washing and cleaning the basil, dry it quickly with a towel.
If you prefer, you can also clean it with a damp towel, so it doesn’t get too wet.
Place the basil leaves, walnuts, pine nuts, salt, Parmesan, garlic if you like, a portion of the oil in a blender and start the blades.
Then add the remaining oil little by little as you blend.
To prevent the blades from overheating, which would turn the basil black, operate the blender intermittently.
Continue until you get a well-blended and homogeneous cream.
If necessary, adjust the salt, and add the oil little by little to see if more or less is needed.
Suggestions/tips
The original pesto recipe is made with pine nuts only, but I wanted to add some walnuts. We really like the flavor they give, but if you prefer, you can use just pine nuts.
Traditionally, basil was pounded inside a marble mortar using a wooden pestle, but this process is considerably longer.
Add the oil little by little, so you can adjust if more or less is needed.
If you liked the Basil Pesto, discover other Pesto recipes:
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