• May 28, 2020

Basil and Walnut Pesto

Basil and Walnut Pesto

Basil and Walnut Pesto 798 1024 Cooking Aboard with Jill

The classic basil pesto is made with pine nuts and either Romano or Parmesan cheese, but you can substitute. This Basil and Walnut Pesto recipe uses roasted walnuts instead of pine nuts. Basil is a strong and aromatic herb where a little goes a long way. You can substitute half the basil with fresh spinach leaves though the flavor will not be as strong as using all basil leaves. In a pinch when I did not have basil or spinach, I have used Cilantro as a substitute.

 2 cups fresh basil leaves (or spinach)
 ½ cup grated Romano cheese (or Parmesan-Reggiano)
 1 cup extra virgin olive oil
 1/3 cup roasted walnuts (or pine nuts, pecans)
 4 cloves of garlic, minced
 Salt and pepper to taste
1

2

Grate the cheese in a food processor using the sharp blade.

3

Pulse the walnuts and then the basil with the garlic in a food processor.

4

In a large bowl, mix all the ingredients.

5

Boil your favorite pasta such as fettuccine and drain. Add a generous amount of the pesto to the pasta and toss until all the pasta is coated. When storing, cover tightly as pesto tends to darken when exposed to air, and it will last 1-3 weeks in the refrigerator. Enjoy!

Ingredients

 2 cups fresh basil leaves (or spinach)
 ½ cup grated Romano cheese (or Parmesan-Reggiano)
 1 cup extra virgin olive oil
 1/3 cup roasted walnuts (or pine nuts, pecans)
 4 cloves of garlic, minced
 Salt and pepper to taste

Directions

1

2

Grate the cheese in a food processor using the sharp blade.

3

Pulse the walnuts and then the basil with the garlic in a food processor.

4

In a large bowl, mix all the ingredients.

5

Boil your favorite pasta such as fettuccine and drain. Add a generous amount of the pesto to the pasta and toss until all the pasta is coated. When storing, cover tightly as pesto tends to darken when exposed to air, and it will last 1-3 weeks in the refrigerator. Enjoy!

Basil and Walnut Pesto

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