Easy Walnut Pesto Recipe (2024)

FAQs

Can I substitute walnuts for pine nuts in pesto? ›

You will need the same quantity of walnuts to substitute the pine nuts in your pesto recipe. Walnuts work well with basil and parsley in terms of flavors, so you can make basil–parsley and roasted garlic pesto.

Some nuts, walnuts in particular, are notorious for leaving a bitter aftertaste, especially if they have been poorly stored. If your garlic is past its best, it may still be salvageable, but you should take extra care to remove the green "germ" from the middle of each clove, as these can be very bitter.

Pistachios, almonds, and walnuts or even seeds like sunflower, sesame, and pumpkin can replace the traditional pine nuts in pesto. Pretty much any edible nut tastes delicious—just make sure to toast and cool the nut before grinding them into the sauce.

Place the basil leaves and garlic in a food processor or blender, and mix well. Add the walnuts, and continue to blend until the nuts are finely ground. Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the parmesan.

Pesto made with basil leaves of plants already with flowers will be bitter. Use only leaves before blooming begin. Dont use entirely just extra virgin olive oil... use half EVOO with a more neutral oil or just use all olive oil (not extra virgin).

The presence of oxygen is the main reason why herbs and pesto turn brown, so this is where the biggest gains are to be had.

Anything sugary will work: granulated white sugar, honey, fruit juices, even sweet dessert wines. Acid in the form of vinegar or citrus juices can make a pesto taste less bitter and could even enhance the flavour of the sauce at the same time.

Most likely because Pesto is made with a lot of Olive oil. Even though Olive oil is healthy, taking in a lot of liquid fat at one time can commonly cause an upset stomach in many people. Eating it with bread, to help slow the oil from passing into your system, might help.

It will keep in the refrigerator for about a week. Pesto can also be frozen in an airtight container for up to 6 months. I suggest dividing it into the compartments of an ice cube tray and freezing. Once frozen, remove the cubes from the tray and put in a sealable plastic bag or airtight container.

FAQ: How Long Does Homemade Pesto Last? You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months. Let it thaw at room temperature or in the refrigerator.

Should you toast nuts for pesto? ›

Many pesto recipes call for raw pine nuts, but toasting the nuts can make the final sauce's flavor deeper and richer. Toast the nuts and then combine them—either as a paste or whole—with fresh basil, olive oil, Parmesan cheese, and garlic.

Once opened, a jar of pesto lasts in the fridge for three days without any dramatic loss of quality. It will be perfectly safe for another two days, but leave it any longer, and its quality will decline to the point that it will no longer be enjoyable to eat.

Its scarcity, plus the fact that the plants are picked roots, soil, and all to ensure that only juvenile leaves make it into pesto, makes it extraordinarily expensive and something that only premium, artisan pesto makers can justify using.

The pesto using walnuts was also good, but walnuts have a stronger earthier flavor, and when I have pesto, I really want the basil and the cheese to stand out.

A few black spots that aren't moldy or slimy doesn't make it totally unusable, but it isn't very appealing to eat. If the basil has many spots, I don't recommend making the pesto. Is pesto always made with basil? Pesto is not a recipe; it is a way of preparing food: smashing ingredients to a mush.

Almonds would be my choice, they have a delicate flavor. Unsalted cashews work well also. Macadamia and brazil nuts are also really good, though not necessarily cheaper than pine nuts.

Cashews. Cashews resemble pine nuts in color, texture and mild sweetness, and can be used as a substitute in just about any recipe. Stick to unsalted versions (roasted or raw varieties both work), and toast them to provide extra depth of flavor.

Almonds. My personal favorite, almonds make an excellent substitute for pine nuts in pesto because of their mild, nutty flavor. I like to buy sliced, raw almonds and toast them myself in a pan on medium-low heat. Toasting almonds gives them a depth of flavor that makes just about any dish taste incredible.

How to replace pine nuts? Pine nuts in pesto can easily be replaced by other nuts: walnuts, pistachios, almonds, and even sunflower seeds, are all a perfect pine nut replacement. You can even make your pesto based on otherwise wasted food, such as carrot greens.