How to make it

  • This pesto is a creamy pesto which normally does not separate - Adding water also 'extends' the product.
  • Also note that mature basil plants (in late August - should you grow your own) will create a more-peppery tasting pesto - versus pesto you may make in May - So in fact you may want to use less of the basil if your leaves are extra big - heck just taste them, put them in your mouth and you will see what I mean. Now take a piece of a little-bitty leaf - tastes different doesn't it? OK, now that, that's out of the way - whew! Back to the directions.
  • ***
  • Rinsing and washing your basil well, gently shake off any excess water.
  • Break or pinch with your fingers (hey get the kids, let them do this work) off any stems and place leaves on paper towels or clean hand towels. Roll them up in paper towels to gently squeeze any extra moisture out of leaves.
  • Mince leaves on cutting board as best as you can and place into blender or food processor. (Minced leaves will leave you with about 3/4 cups of basil which is perfect)
  • Add your freshly grated cheese, minced garlic, and walnuts to food processor.
  • Pulse several times.
  • Add half cup of the olive oil and then it's time turn on blender or food processor to max.
  • Stop a few times to carefully scrape down any product that may have climbed up the sides.
  • Add 1/4 cup or more of olive oil or water. Turn your machine on again, let water get incorporated.
  • Now taste-test your pesto - add freshly cracked pepper and salt to your liking.
  • Add the rest of the olive oil and/or water should you wish a slightly thinner pesto" And just pulse a few more times to incorporate.
  • Pesto lasts for at least 2 weeks in a sealed container in the fridge.
  • You can also freeze the pesto too - perfect for those of you who have grown too much basil.
  • Let pesto stand out from the fridge for 10 minutes before using to make spreading it easier.
  • When adding to pastas, a little goes a long way.
  • Enjoy!

Reviews & Comments 10

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  • chandrima 9 years ago
    gr8, thanks for the recipe..
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  • lilliancooks 9 years ago
    Next time I make pesto I will try this recipe. I'm looking for the perfect pesto and this may be it. I'll probably use pine nuts instead of walnuts though. I love the taste of them!
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    " It was excellent "
    pleclare ate it and said...
    Leah,I made this this morning and it is fantastic. Really love it,hubby too! Thanks so much!
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    " It was excellent "
    pleclare ate it and said...
    Fantastic! I will make this weekend!
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  • mao65 10 years ago
    thanks for being my cooking buddy and for this great pesto recipe. Prices are really outrageous these days and every little bit of savings helps(without compromising taste,of course) Kukla has a great recipe for Vegetable Cheese Strudel that calls for pesto and I am going to make this for it.Thanks again. Marcia
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  • knoxcop 10 years ago
    Hey there, Diva!
    My goodness, this is lovely. I could swim in pesto...but with the price of groceries going up these days, the pine nuts and good olive oil are at $10.00 each now. Great tip on the Latin grocery. I'ma go check that out...
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  • invisiblechef 10 years ago
    I will have to try this out, I'm a big fan of pesto but have never made it with walnuts. Saved in my files for summer.
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    " It was excellent "
    jenniferbyrdez ate it and said...
    I'm with Odessia. If we can't continue learning we must be closed minded-not good. Thanks Diva.
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    " It was excellent "
    odessiatopaz53 ate it and said...
    I really appreciate the attention to detail and the tips. Though I call myself an "expert" cook, because I usually can make just about anything, I am always willing and happy to learn new tips. Getting the moisture out of the herbs really worked!
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  • grandmommy 10 years ago
    Thanks Diva, great tip!
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