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Poppin’ Garlic and Walnut Pesto

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Simple ingredients; strong flavors; this is pesto. Pesto is a 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 an incredible texture and color to the sauce. Traditionally pesto uses a pine nut; I have chosen to use walnuts, which are a bit milder flavored, as well as more cost effective. You can also use almonds if looking for a sweeter taste. The addition of the parsley is used to help keep a vibrant green color in the sauce since chopped basil has a tendency to turn brown once chopped.

Prep Time 25 mins
Total Time 25 mins
Courses:
Difficulty: Intermediate
Servings: 3
Best Season: Suitable throughout the year
Description

Simple ingredients; strong flavors; this is pesto. Pesto is a 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 an incredible texture and color to the sauce. Traditionally pesto uses a pine nut; I have chosen to use walnuts, which are a bit milder flavored, as well as more cost effective. You can also use almonds if looking for a sweeter taste. The addition of the parsley is used to help keep a vibrant green color in the sauce since chopped basil has a tendency to turn brown once chopped.

Grocery List
  • 3 clove garlic
  • 1 cup basil leaves (about 1 ounce)
  • 1/4 cup olive oil (use less for paste, more for sauce)
  • 1/2 cup Parmigiano-Reggiano (grated)
  • 2 tbsp walnuts (chopped)
  • 1 tbsp parsley (fresh or dry)
    • Dry Ingredients
  • 1/4 tsp Morton's Nature's Seasoning
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
In the Kitchen
  1. 1

    First add your walnuts, peeled garlic cloves, and coarse salt into your mortar and start to grind the ingredients to make a paste.

  2. 2

    Throwing in several basil leaves at a time grind slowly and mix well.

    Repeat the process until all basil is muddled.
  3. 3

    Toss in the cheese, parsley and dry ingredients into mortar and combine well.

  4. 4

    Once well blended your pesto is ready to serve.

  5. 5

    Refrigerate leftovers immediately in an airtight container for up to 5 days.

    You can also toss ass ingredients into a blender for a faster and easier pesto.
Note
  • Try spreading on a roll or loaf for an amazing sandwich spread.
  • Toss with a bed of pasta.
  • Top a piece of chicken or pork with some pesto and a piece of cheese for an entrée.
  • Use in place of sauce on a pizza or flatbread
  • Use an ice cube tray to make individual portions of pesto to freeze for use at a later time. 

Creamy Parmesan Pesto Sauce
2 tablespoons butter
½ cup heavy cream
¼ cup pesto spread
¼ cup Parmigiano-Reggiano

Heat but don’t bring to a boil. Simmer on a very low heat for 15 minutes or until the sauce reduces and thickens. Let cool for 3-5 minutes to help the sauce thicken. Serve with pasta, quinoa, gnocchi or rice.

Tools:
Pestle and Mortar
Blender (optional)
Mixing Bowl
Measuring Spoons
Measuring Cups
Serving Spoon

Read it online: https://eatmoreworkless.com/recipe/garlic-and-walnut-pesto/