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

  1. The walnuts are roasted briefly in the pan without any fat (caution is advised so that they do not burn).
  2. The mint is washed and then shaken well and dried (from).
  3. 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.

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