Almond and Walnut Basil Pesto Recipe

If you're looking to mix up your basil pesto recipe, try adding walnuts and
almonds instead of pine nuts. This version of the sauce has a nutty and slightly
sweet flavor that pairs well with many different dishes.

Servings: 8 portions

Author: Lorena Salinas from Cravings Journal

Prep Time:
20 minutes

Total Time:
20 minutes

Course:

Main Course

Cuisine:

Italian

Keywords:

almonds recipe fresh Pesto walnuts basil

🧂 Ingredients

80 g basil leaves

don't use dark ones and cut off dark parts of green leaves
80 g almonds
80 g walnuts
50 g Parmesan cheese
150 g olive oil
2 garlic cloves
½ tsp lemon juice
Salt and pepper to taste

Instructions

1 Toast the almonds and walnuts in a preheated oven at 180°C/350°F for 5-10
minutes or until they look lightly toasted. You can also toast them in a pan
over medium heat but it's less even. Let them cool down 100% before making the
pesto because the smallest amount of heat makes the leaves go black.
2 Place all the ingredients in a food processor or use an immersion blender
instead. Process the ingredients until the pesto forms. Don't overdo it because,
with friction, leaves also turn black. Add more olive oil if needed for the
desired consistency.
3 To use in pasta, add it to a pan with the cooked pasta and ¼ cup of pasta water.
Mix to combine and heat up. Add more water if necessary and serve with parmesan
cheese.