Walnut and basil pesto is the besto
Basil is great for salads, sauces, soups and many other dishes. I usually find that at some point, my basil in the garden just takes off, and starts to grow like crazy. This is when the trusty walnut and basil pesto comes into play. Pesto is AMAZING. I don’t think there are many people in the Western world who have not at some point had pasta pesto as a quick fix meal. There is however, no pesto from a jar that can compete with homemade pesto. And really, pesto is just so easy to make! The wonderful thing is, that it keeps for ages in the fridge and it also freezes well.
A suitcase of delights
I love pesto of all sorts, but one of my particular favourites, is walnut and basil pesto. It is deliciously rich and creamy, with a wonderful nutty taste. So much so, that I find I don’t need to add much parmesan at all.
On my recent trip to Greece, I stocked up on as many delicious goodies as I could fit in my suitcase. Spices, oregano, mountain tea, candied nuts, Turkish (or Greek!) delight, saffron… so many tasty things. One of the things I always have to make room for is nuts. We have lots of almond and walnut trees on our family plot on the island. We collect them in basket fulls and then crack them to get the freshest, crispiest most scrumptious nuts. There is NOTHING that compares to fresh nuts. So back I came, with bags full of walnuts and almonds. This walnut and basil pesto was made with those delicious walnuts, and has a very authentic Greek taste to it!
Pesto is very versatile
Pesto is not just the perfect partner for pasta, it enhances the flavour of many other dishes. Add a dollop on top of a hot tomato soup and let those wonderful flavours melt through. Add it onto salads, slather it onto a crisp piece of toast, or use it as a stuffing for your favourite protein. The choices are really endless, so have fun and enjoy!
Walnut and Basil Pesto
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Ingredients
- 80g basil
- 50g walnuts
- 40g parmesan, grated
- 50ml olive oil, plus more to cover
- 1 garlic clove, crushed
- Zest of 1/2 a lemon
- 1-2 tbsp. lemon juice
- Salt and freshly ground pepper
Instructions
- Preheat the oven to 180°C (160°C fan).
- Place the walnuts in a baking tray and roast for 5-10 minutes until they are turning golden and smelling deliciously nutty. Remove and roughly chop them.
- Place the basil, walnuts, olive oil, crushed garlic, lemon zest and 1 tbsp. lemon juice in a standup blender or the jug of a stick blender. Season with salt and freshly ground black pepper. Blitz quickly.
- Stir through the grated parmesan, and blend until the basil and walnuts are broken up and a chunky sauce is beginning to form. Don’t make it too smooth, as you want the pesto to have a little texture. Taste and add more lemon juice, salt or freshly ground black pepper as needed.
- Place in a container and cover with a thin layer of olive oil. Store in the fridge for 4-5 days or in the freezer.
