Make walnut pesto yourself
Time
Preparation time: 10 min.
Total preparation time: 10 min.
Today I have made a walnut pesto that tastes very good on fresh farmhouse bread or baguette or gives a cheese topping as a topping a little kick. For a quick lightning meal, it is always advisable to have a glass of pesto in the house. For example, you can put a meal on the table in a very short time from shrimp and spaghetti turned into garlic.
It's easy and you do not need much for a drink:
ingredients
- 60-100 g walnut kernels
- 5 stems of fresh mint
- 2 cloves of garlic
- 7 tablespoons sunflower oil (I added 2 tablespoons of walnut oil because I had it in stock)
- Salt (like coarse herb salt)
- Pepper (prefers colorful from the mill)
- 50 g freshly grated Parmesan
- Olive oil for covering the pesto
preparation
- The walnuts are roasted briefly in the pan without any fat (caution is advised so that they do not burn).
- The mint is washed and then shaken well and dried (from).
- All ingredients are processed (except for the olive oil) in a blender to a creamy mass and filled into a glass.
Up to the edge of the lid, the pesto is now filled up with the olive oil. It is always important to ensure that the pesto, even after a partial withdrawal, is completely covered with oil, as it does not spoil.
In a jar, pesto will keep in the fridge for about 5 weeks - but it will not last as long as it's just too tasty.