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Basil and walnut pesto recipe

Basil and walnut pesto recipe

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The perfect accompaniment to your homemade pasta, pesto is quick, cheap and easy to make. Add walnuts to compliment the taste of the fresh basil and salty pecorino. See method

  • Serves 4
  • 20 mins to prepare
  • 339 calories / serving
  • Freezable

Ingredients

  • 2 garlic cloves, crushed
  • ½ lemon, juiced
  • 60g walnuts
  • 2 x 30g packs basil, leaves picked
  • 5 tbsp/75ml olive oil
  • 60g grated pecorino

Each serving contains

  • Energy

    1395kj
    339kcal
    17%
  • Fat

    34g 48%
  • Saturates

    7g 34%
  • Sugars

    1g 1%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 1.6g Protein 6.9g Fibre 0.1g

Method

  1. Put 2 crushed garlic cloves in a small bowl, pour over the juice of ½ lemon and set aside for 20 mins. Blitz 60g walnuts in a food processor.
  2. Add 2 x 30g packs fresh basil and the lemon-garlic mixture then blend to fully break down the basil. Drizzle in 5 tbsp olive oil and blend to a smooth purée. Add 60g grated pecorino and pulse to combine; season to taste.
  3. Toss the pesto through the cooked pasta, using 3-4 tbsp reserved pasta cooking water to loosen the sauce.

Tip: Store the pesto in the fridge for up to 1 day in an airtight container.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegetarian recipes

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