Walnut pesto

Walnut pesto rich and creamy sauce perfect with pasta or as a pizza topping!

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walnut pesto, sauce
Recipe AuthorAlice Cameron
Date25 July 2019
People4
MachineManual Mode
Preparation time 1 Minute 30 Seconds
Total time 1 Minute 30 Seconds

Walnut pesto (also referred to as white pesto or walnut sauce)is a thick, creamy and completely delicious sauce. Not only that it’s super quick to make at home, but it’s also pretty nutritious. It’s excellent with pasta, gnocchi, in risotto or simply on some nice bread. Walnut pesto can also be used as a pizza topping.

Like basil pesto, this recipe has parmesan, pine nuts, extra virgin olive oil and garlic. However, unlike basil pesto, this recipe has the addition of milk to improve the consistency give it a creamier taste and walnuts.

This homemade pesto recipe will make your whole smell amazing. It can be used immediately or it can be stored in the fridge for 2-3 days in a jar covered with olive oil. Frozen it can last up to 6 months.

This pesto is not vegetarian or vegan as it contains parmesan which is not suitable for vegetarians.

Recipe suggestion: Basil pesto

Ingredient list

IngredientQtaUMNotes
IngredientQtaUMNotes
Garlic 1clove(optional)
Salt 0to taste

Step nr: 1 - Blend all dry ingredients

Ingredient list for step nr: 1

IngredientQtaUMNotes
Walnuts 80gram
Parmesan 60gram
Pine nuts 30gram
IngredientQtaUMNotes
Garlic 1clove
Salt 0to taste
Preparation time 30 Seconds
Total time 30 Seconds

Add all the dry ingredients into the food processor and mix well at top speed.

Step nr: 2 - Add whole milk

Ingredient list for step nr: 2

IngredientQtaUMNotes
Whole milk 50milliliter
Preparation time 30 Seconds
Total time 30 Seconds

With a spatula remove the ground ingredients from the sides of the food processor bowl. Add whole milk and blend again.

Step nr: 3 - Add oil

Ingredient list for step nr: 3

IngredientQtaUMNotes
Preparation time 30 Seconds
Total time 30 Seconds

Remove again all the ingredients from the sides of the food processor bowl and add oil. Blend again.

This pesto can be used immediately or it can be stored in the fridge for 2-3 days in a jar covered with olive oil.

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