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.
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. In low concentrations, salt can be used to suppress bitterness, which is why people have been adding tiny amounts to coffee for decades. Always go easy to start with.
Instead, he dropped an ice cube into the bowl of the food processor when pulsing the basil, which shocks the herbs and prevents them from browning. You can do this with just about any pesto you make, including those made with other herbs and greens, such as parsley, mint, or arugula.
To keep your basil tastiest, prune the blossoms from the end of each stem before the flowers dry out. Basil has a tendency to grow very bitter tasting leaves if the flowers are allowed to mature to seed. Overwatering or under watering your basil can also lead to bad tasting leaves.
But you can reduce the bitterness by adding more cheese garlic, or extra nuts to help counteract the bitterness, or even some spinach. What is a good recipe for pesto?
As for what we do recommend, our go-to method to tone down the excessive garlicky taste of pesto is to add a little acidity and sweetness. Acid (normally in the form of lemon juice or vinegar) denatures allicin, the source of garlic's spiciness.
Put basil, pine nuts, cheese, garlic, canola oil, salt and pepper into a food processor bowl and process until finely chopped; do not over process, - you don't want the mixture to become a thick paste.
I also almost always add lemon juice (should help for the bitterness too) and a dash of olive oil (which shouldn't affect the taste, only the aroma). Another ingredient which does well in a basil dip are green or blonde olives, if their salt level is not too high.
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.
Lemon Juice. I always add a bit of lemon juice to my pesto to brighten up the flavor without adding more salt. It's optional, but I think you'll like it!
The ice will shock the herbs and prevent them from browning. You can do this with any type of pesto with other herbs and greens such as parsley, mint or arugula.
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.
The primary ingredients in pesto — basil and olive oil — are sensitive to heat. Basil can lose its vibrant color and fresh flavor when exposed to high temperatures, turning it a darker, more muted green. Olive oil can also lose some of its health benefits and can develop a bitter taste when heated excessively.
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.
Older leaves may turn bitter, and a stressed or second year plant may taste bitter. Parsley plants can stress if the soil is allowed to dry out, when temperatures turn hot, or if the soil is not rich enough, or a combination of those factors.
Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.
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. Vacuum-sealing the sauce is ideal, but a much easier option is to add a thin layer of oil on top of the sauce before putting it in the fridge.
Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.
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