How to Make Walnut Pesto

When people think of basil, pesto immediately comes to mind. This verdant and aromatic herb–-which has hints of licorice, lavender, clove, mint and pepper–-is a staple in Italian cooking. Yet, few people know that basil is actually native to India, South East Asia, Africa and South America and varieties of the herb are used in spicy noodle dishes and baked goods. Basil is the very essence of summer and what better way to usher in the warmer months than with a sauce that is not only fresh and affordable, but also velvety and decadent. If you’re familiar with making pesto, this version is savory, delicious and is easy to make!

Instructions

Difficulty: Easy

Things You’ll Need:

• 2 cups of sweet basil leaves (packed)
• 1/4 cup of walnuts
• 1 garlic clove
• 1/2 tsp. of kosher salt
• 1/4 tsp. of freshly ground black pepper
• 2/3 cup of extra virgin olive oil
• 1/2 cup of grated pecorino romano cheese
• 2 tbsp. of crème fresh

1. On medium-low heat, add the walnuts to a non-stick skillet and toast until nuts are a golden brown. You’ll know when the nuts are done-–the nutty aroma will waft up in the kitchen.
2. Add the basil leaves, toasted walnuts, garlic, salt and pepper to a food processor and chop into all ingredients are fully blended.
3. Pour in the olive oil slowly until the mixture emulsifies (blends together) to a rich, creamy sauce.
4. Empty pesto into a medium bowl and mix in the grated cheese and crème fresh.
5. Add additional salt/pepper to taste.

Tips & Warnings

• Fresh basil should be crisp and fragrant. Don’t use leaves that are wilted, discolored or bruised.
• If you’re making a pasta dish, add in a few tablespoons of the starchy pasta water to ensure the noodles are coated with your thick, rich sauce.
• Always try to use local and/or organic ingredients.
• If you don’t have crème fresh, try mascarpone cheese.