I like to think of this Walnut Pesto recipe as my budget-friendly version of traditional basil pesto. Made with toasted walnuts, Parmesan cheese, basil, parsley, garlic and lemon, this pesto is rich, creamy and wonderfully herbaceous.
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So, why do I consider this recipe to be budget-friendly? Classic pesto is made with pine nuts, and they can be very expensive compared to walnuts. Also, this pesto is made with part Italian parsley, an herb that’s cheaper than basil.
But even though some of the ingredients are less expensive, this Walnut Pesto is still packed with plenty of flavor. It does taste slightly different than a traditional basil pesto, but it hits all the same spots. And you can use it in any way you’d use regular pesto! Continue reading for the recipe.
What is Walnut Pesto?
Walnut Pesto is a creamy, herby sauce made with flavors similar to a traditional basil pesto. This version comes together in a food processor, but you can also use a mortar and pestle to pound everything together.
How to Make Pesto with Walnuts
To make pesto with walnuts, you start by soaking 4 cups of herbs in cold water for 5 minutes. This briefly shocks the basil, locking in that vibrant green color. I’m using a mix of basil and parsley in this recipe, but if you find yourself with an abundance of basil (perhaps from a lively garden), you can use 100% basil here.
Next, you blitz toasted walnuts, sliced garlic and olive oil in a food processor until smooth. You then shake the herbs dry, add to the food processor and blitz a few times to combine.
Finally, you add grated Parmesan cheese, lemon zest and lemon juice to the mix, and process until smooth and creamy.
To store Walnut Pesto, transfer to a jar and top off with extra olive oil. Store covered in the fridge for up to 1 month.
Can you make pesto with parsley?
You can make pesto with parsley, but I wouldn’t use 100% parsley. Basil is the main flavor of pesto, so it should always be present. This recipe calls for 2 cups of basil and 2 cups of Italian parsley.
You can freeze walnut pesto in an airtight container for up to 6 months. You may want to consider freezing it in smaller portions (an ice cube tray is perfect here!), so you can defrost a bit at a time. To thaw, let sit in the fridge overnight, then top with a thin layer of olive oil.
Fill a large bowl with ice water. Place basil and parsley in the water and let soak for 5 minutes.
Add walnuts, olive oil, garlic and a pinch of salt to a food processor and blitz until smooth. Take the herbs from the water and shake off any excess (but don’t fully dry). Add herbs to the food processor (tearing any big basil leaves) and blitz until evenly combined (about 5 to 6 pulses). Add the cheese, lemon zest and lemon juice and blitz until just combined (about 5 more pulses). If the pesto is too thick, pulse some of the cold soaking water (a few teaspoons at a time) until it’s a smooth, creamy texture. Season to taste with additional salt.
Transfer pesto to a jar and top with a thin layer of olive oil. You can store pesto in the fridge for 1 to 2 weeks. After each time you use it, make sure there’s a thin layer of olive oil on top of the pesto. This will ensure that the top doesn’t turn brown.
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Here’s how to use this Walnut Pesto:
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Brandon
I’m Brandon: food explorer, recipe curator, co*cktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
The most common reason for pesto tasting bitter is that the olive oil is past its best and has started to turn rancid. If the pesto has been made in a food processor or blender, there's also the possibility that it has turned bitter from the crude, sheering action of the blades.
Treat it like any other leafy green and use it as a salad base — or mix it in with other lettuces to add a punch of flavor. You can also blitz it into a sauce, like chimichurri or pesto, stir it into a grain or bean salad, or throw it into a frittata.
If you're making pesto at home, blanching basil for 15 seconds will deactivate the enzymes' ability to brown. Just make sure to stop the cooking process by plunging the leaves into an ice bath straight after.
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.
I noticed the smell and taste of my basil changed when the green beginning of the flowers started. I made pesto with the leaves and it tasted bitter. We simply added some lemon juice and it fixed it right up.
In some people, parsley can cause allergic skin reactions. But consuming very large amounts of parsley is LIKELY UNSAFE, and can cause other side effects like anemia and liver or kidney problems.
Parsley is fine to freeze, as are most herbs. You won't be able to use it in a salad or as a garnish but it will be fine to add at the the end of cooking something. You can put it in a freezer bag, sucking out the air before sealing and crumble it in the bag, still frozen, before using.
Parsley can help relax your stomach and prevent bloating in addition to promoting good digestion. Parsley as a carminative plant contains chemicals that help the body expel gas. Parsley, being a natural diuretic, can aid in the relief of water retention and reduction of bloating.
We found that lemon juice, which contains both citric and ascorbic acid, preserved the pesto's green color without compromising its flavor, adding just a hint of pleasant acidity.
PESTO SHOULD NEVER BE “COOKED”. If you cook Pesto Sauce, you change the make up of the fresh basil and cause it to turn darker in color. It is best to warm it up and use it at room temperature. If it needs to be thinned out, you can do so by adding a little water, chicken stock, cream or white wine.
Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you'd like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil.
Pesto can be a bit on the chunky side, or almost like a uniform green paste. It really comes down to personal preferences or what you're using it for, but smoother pesto yields a better flavour and greener colour throughout whatever you toss it through.
For a truly dynamo pesto with tons of flavor, you must (must!) roast the nuts before using them in a pesto. Cool them completely before processing, or they'll turn into a gummy paste. The fastest way to whip up a pesto is in a food processor, but that doesn't mean you can just dump everything in and start mixing.
If however, you decide to mix it all in a food processor or blender and the pesto becomes bitter, it's a pretty easy fix. Add a bit more salt and a bit of sugar until the bitterness goes away. I just added the salt and sugar until my first version was delightful again – and all was right with the world!
Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you'd like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil.
Try a spoonful of the sauce and add more salt, pepper, lemon juice, and/or nutritional yeast, as desired. If the kale pesto tastes bitter, add 1/4 teaspoon maple syrup or honey to balance it.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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