Poppin’ Garlic and Walnut Pesto

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Simple ingredients; strong flavors; this is pesto. This is an amazing no cook sauce making it quite simple. Coming from Northern Italy this is a great summer flavor. I recommend using a mortar and pestle to make pesto. You can use a food processor to make your pesto but it loses flavor and texture. By using a mortar and pestle you really infuse flavors and give and incredible texture and color to the sauce.

Pesto; Mortar and pestle

This sauce traditionally uses pine nuts; I have chosen to use walnuts, which are a bit more mild flavored, as well as more cost effective. You can also use almonds if looking for a sweeter taste. The reason we tend to toss in the parsley is because it helps keep a vibrant green color in the sauce since chopped basil has a tendency to turn brown once chopped.

Pesto pasta

As a big garlic and cheese lover this pesto presents a strong garlic and Parmigiano-Reggiano flavor. If you have leftovers you can put them into an ice cube tray and freeze single portions for later.


Poppin' Garlic and Walnut Pesto
Serves 2
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Prep Time
25 min
Prep Time
25 min
Grocery List
  1. 3 cloves garlic
  2. 1 cup basil leaves (about 1 ounce)
  3. ¼ cup olive oil (Less for Paste)
  4. ½ cup Parmigiano-Reggiano
  5. 2 tablespoons walnuts (chopped)
  6. 1 tablespoon parsley (fresh or dry)
  7. ¼ teaspoon Morton Nature’s Season
  8. ¼ teaspoon salt
  9. ¼ teaspoon pepper
Great uses for Pesto
  1. Try spreading on a roll or loaf for an amazing sandwich spread.
  2. Toss with a bed of pasta.
  3. Top a piece if chicken or pork with some pesto and a piece of cheese for an entrée.
  4. Use in place of sauce on a pizza or flatbread
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