How to make Nut pesto recipe inexpensive version of the famous Italian sauce

This recipe for walnut pesto is perfect to accompany our pasta dishes in a somewhat cheaper way than if we do it with traditional pine nuts but equally delicious. I encourage you to try it at home, you’ll see how delicious.

Pesto sauce is one of the richest and easiest to prepare, right? I not only use it to accompany pasta, but also to dress salads , to brighten up some toasts or to season a fish dish , for example.

Until recently, what kept me the most from this sauce was thinking about how expensive pine nuts are and, really, how little they are noticeable in their overall flavor. So, researching the networks, I saw that it was also very rich with other nuts and since I tried it I no longer cut myself. Now I make pesto whenever I feel like it.

Nut pesto, inexpensive version of the famous Italian sauce

Nut pesto, inexpensive version of the famous Italian sauce

Yield: 1
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 20 minutes

I have tried several versions, but my favorite is this one. So I'm going to tell you how to make walnut pesto sauce so you can enjoy it too.

Ingredients

  • 150 g of extra virgin olive oil
  • 50 g of finely grated Parmesan
  • 40 g of peeled walnuts
  • 20 g fresh basil leaves
  • 1/2 clove of garlic
  • 1 pinch of sal

Instructions

  1. The first thing you should do is wash the basil leaves and dry them very well with kitchen paper. If you make the pesto with the leaves still wet, it will be whitish.
  2. Put the basil, half a clove of garlic and the walnuts in the glass of a blender or food processor . Blend everything until you get a paste.
  3. Lower the remains that have remained on the walls of the glass, if that were the case. Blend everything again on low speed while pouring in the olive oil little by little .
  4. When it is integrated, add the grated Parmesan and mix everything with a spatula. Finally correct the salt point .

Notes

  • If you have a basil plant at home, choose the most tender leaves you can find; they are the most aromatic. Avoid using the stems of the plant.
  • The amount of oil that I indicate is approximate and will depend on the use that you are going to give the pesto. For example, if you are going to use it to spread it on some preparation, I advise you to add a little less oil.
  • In this recipe it is preferable to add the salt at the end because, depending on the brand of Parmesan you buy, it may have more or less salt. If you don't like very salty food, you may not have to add anything.
  • I don't like pesto to have a lot of garlic flavor, so I only add half a clove . If you are fond of garlic than I can incorporate the whole clove.
  • The pesto sauce lasts for several days in the fridge in perfect condition. Remember to keep it in a closed container.

Nutrition Information
Yield 1 Serving Size 5
Amount Per Serving Calories 1810Total Fat 190gSaturated Fat 31gTrans Fat 0gUnsaturated Fat 152gCholesterol 43mgSodium 910mgCarbohydrates 15gFiber 3gSugar 1gProtein 21g

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