Walnut pesto

Walnut pesto


Finally! I finally managed to make pesto. No, it's not hard to make it ... it is very easy. Why did I not manage to make pesto earlier? Every time I wanted to make pesto, I realized that I did not have all the ingredients. One time I did not have Parmesan, the other time I did not had enough basil times. But this time I had everything...or almost everything, so I can show you the result.
The recipe is from the first "Deli" magazine. I have changed it a little ... because I had no pine nuts. So I’ve used walnuts.

For 2x 200 ml glasses you need:

60 g walnuts
100 g grated Parmesan cheese
2 garlic cloves
100 g basil leaves
150 ml olive oil + a bit more for filling the glasses
Salt


Walnut pesto ingredients



How it’s done:

Wash, clean and dry the basil leaves.

Finely mince in a food chopper walnuts, Parmesan, garlic and basil leaves.
Walnut pesto in the making

Stir in olive oil and season with salt.



Fill pesto into clean jars (not full) and cover with olive oil.

Walnut pesto

You can keep the pesto in the refrigerator for 2-3 weeks.

Walnut pesto

You cannot imagine how good it smells.

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