Can I make pesto without a food processor?

Absolutely! While it takes more effort, you can use a mortar and pestle for a more rustic texture – many culinary purists actually prefer this method. You can also use a blender, though you may need to stop and scrape down the sides more frequently.

Why did my pesto turn brown?

Basil oxidizes quickly when exposed to air. To prevent browning, always top your stored pesto with a layer of olive oil, and consider adding a squeeze of lemon juice to the recipe. The acid helps maintain the bright green color.

Is there a dairy-free alternative?

Yes! Simply omit the Parmesan and add nutritional yeast for a similar umami flavor, or substitute with a dairy-free Parmesan alternative. You might want to add a bit more salt to compensate for the missing cheese.

How can I make my pesto less bitter?

If your pesto has a bitter edge, try these fixes: make sure you're using only the leaves (not stems) of the basil, toast your walnuts more thoroughly, or add a tiny pinch of sugar to balance the flavors. Using young, fresh basil leaves also helps prevent bitterness.

Basil Pesto Sauce with Walnuts Recipe

Description

This vibrant and flavorful Basil Pesto Sauce with Walnuts brings a delightful twist to the classic recipe. Packed with fresh basil leaves, toasted walnuts, and Parmesan cheese, this creamy and aromatic sauce is perfect for pasta, sandwiches, pizza, or as a dipping sauce. Its nutty undertones and rich olive oil base create a well-rounded, versatile condiment you’ll always want on hand!

Ingredients

Units Scale

Main Ingredients

2 cups fresh basil leaves, packed
1/3 cup toasted walnuts
3 garlic cloves, minced
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare and Combine Basic Ingredients
In a food processor, combine the fresh basil leaves, toasted walnuts, and minced garlic. Pulse several times until coarsely chopped. This forms the base for your pesto, so aim for a texture that’s not fully smooth yet.
Incorporate Olive Oil
With the food processor running, slowly stream in the extra virgin olive oil. Blend until the mixture becomes smooth and well-combined. The olive oil not only binds everything together but also gives the pesto its rich and velvety texture.
Add Parmesan Cheese
Add the grated Parmesan cheese to the processor. Pulse several times to ensure everything is evenly incorporated, enhancing the pesto’s savory and nutty flavor.
Season the Pesto
Add salt and freshly ground pepper to taste. Pulse briefly to mix the seasoning. Make sure to taste your pesto and adjust as needed to suit your preference.
Store Safely
Transfer the pesto sauce to an airtight jar or container. If you’re not using it immediately, cover the surface with a thin layer of olive oil to prevent oxidation. Store it in the refrigerator for up to a week or freeze for longer storage.

Notes

Don’t Over-Process: Be careful not to run the food processor for too long as over-processing can dull the texture and freshness.
Toast the Walnuts: Lightly toast the walnuts in a pan over low heat for a deeper, nuttier flavor. This step is worth it!
Use High-Quality Ingredients: Opt for high-quality extra virgin olive oil and the freshest basil leaves for the best flavor.
Beyond Pasta: While pesto is best known as a pasta sauce, try it as a topping for pizza, a spread in sandwiches, or even mixed with scrambled eggs.

Nutrition

Serving Size: 2 tablespoons
Calories: 200
Sugar: 1g
Sodium: 160mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 3g
Cholesterol: 5mg