Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, walnut pesto. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Walnut Pesto is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Walnut Pesto is something which I’ve loved my whole life. They are nice and they look wonderful.
Join A Weight Loss Plan That Works Today! A quick and easy walnut and basil pesto to top your pasta. Tip: Try this with Spinach Lasagna with Walnut Pesto. Place the basil leaves and garlic in a food processor or blender, and mix well.
To begin with this recipe, we have to prepare a few components. You can have walnut pesto using 9 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Walnut Pesto:
- Take 1 cup dried basil
- Make ready 2 tablespoons dried parsley flakes
- Prepare 1/3 cup lemon juice
- Get 1-1/2 teaspoon kosher salt
- Get 2 cups walnuts
- Make ready 2/3 cup extra virgin olive oil
- Prepare 1/2 cup grated Parmesan cheese
- Prepare 1 tablespoon minced garlic
- Prepare As needed warm water
Walnut Pesto These days, pesto is a simple staple sauce that lives on the shelves of most grocery stores. This pungent condiment goes great on everything—slathered over chicken, right on top of fish, and especially mixed into pasta or rice dishes. Add two-thirds of the pesto, then gently heat to loosen it. Serve immediately, sprinkled with the extra Parmesan and basil, if using.
Steps to make Walnut Pesto:
- Measure out the parsley and basil. Add water and stir getting any dry lumps totally wet. Let sit 10 minutes. Have just enough water to barely cover the herbs. Let sit for 10 minutes covered
1. Add all the ingredients to a blender and blend into a paste. It's ready to use. Can store in refrigerator in an airtight container for 3 weeks. I hope you enjoy!!!
Add two-thirds of the pesto, then gently heat to loosen it. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month. To make this walnut pesto, blitz the parsley, garlic, walnuts and pine nuts in a food processor. With the food processor motor still running, pour in the extra virgin olive oil.
So that is going to wrap it up with this special food walnut pesto recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!