Have you ever made pesto with walnuts before? It’s a great option if you are out of those super expensive pine nuts. In fact walnuts in pesto may actually taste even better. I just can’t decided. But on thing is for sure, basil pesto with walnuts, rocks!
Ingredients
2 cups packed basil leaves
1/3 cup olive oil
1/2 cup walnuts, chopped
3 cloves garlic
1/2 cup grated Parmesan cheese
1/2 teaspoon Kosher salt
Directions
Toss the basil, garlic, salt, Parmesan and walnuts into a food processor and pulse, slowly adding oil until the mixture is nice and smooth.
I know it’s hard to imagine, but if you make more pesto than you can eat, try freezing it. I like to freeze my extra pesto in my mini muffin tin. I use a 2 tablespoon scoop so the portions are all the same. Then I simply pop the filled muffin tin in the freezer for a few hours until the pesto is frozen. Once the pesto is frozen, simply pop the cubes of pesto in a zip baggie to use later.
William Hamilton says
We use a plastic ice cube tray to freeze the Pesto, then pop them out into a big. We’re hoping to put together a batch this weekend, but it takes a lot of basil.
Kajsa says
Thanks for the alternative to pine nuts! We love pesto at our house, I will have to try making it in a big batch soon.
Kathy says
Have you tried culinary hemp seed? Gives the pesto a nice mild nutty taste. Also have been playing around with my pesto this year, made a batch with arugula and spinach. Oh My! Was it delicious!
Becky says
We just made a similar pesto but used cilantro instead of the basil (since our basil hasn’t been as productive as we hoped), and it rocked. Was great on fish tacos and pizza with portobellos. The walnuts weren’t even noticeable. By the way, pine nuts are insanely expensive!
Julie says
I’ve been making pesto for years with pine nuts and made it one time a few months ago with the walnuts when I was out of pinenuts. I won’t go back. I think the flavor is much better, less bitter, and of course the walnuts are so much cheaper. I freeze it in small mason jars, about 3/4 full so it won’t break the glass when it expands, and I always have one in the fridge ready to use.
Tammy says
My basil plants are just now ready to use! I ca’t wait for pesto. Pine nuts are so expensive, I have only ever used walnuts! I love pesto!!!
Jessica says
I have made 2 batches of pesto so far this season! I am VERY sensitive to pine nuts.. I can handle Italian (9.99/lb) pine nuts but if I get Chinese Pine nuts.. I get what is called Pine Mouth.. EWWW! I whipped up my first batch, a small one, with toasted Almonds and we loved it! I just make an ice cube tray full with almonds this past weekend! Hubby cannot hand too much walnut so Almond it is!