📝 About This Recipe
This luxurious Walnut Pesto is a rustic, earthy twist on the classic Genovese recipe, trading traditional pine nuts for the deep, buttery complexity of toasted walnuts. The result is a robust sauce with a velvety texture and a sophisticated nutty finish that clings perfectly to every strand of pasta. Whether swirled into a warm bowl of linguine or dolloped over roasted vegetables, this vibrant green condiment captures the essence of an Italian summer harvest.
🥗 Ingredients
The Nutty Base
- 1 cup Walnut halves (raw, high-quality halves)
- 1/4 teaspoon Sea salt (for toasting)
The Aromatics & Greens
- 3 cups Fresh Basil leaves (firmly packed, washed and thoroughly dried)
- 3 pieces Garlic cloves (medium sized, germ removed)
- 1 teaspoon Lemon zest (finely grated)
- 1 tablespoon Fresh lemon juice (to preserve color and add brightness)
The Emulsion & Seasoning
- 3/4 cup Extra virgin olive oil (cold-pressed, fruity variety recommended)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/4 cup Pecorino Romano (freshly grated for a salty kick)
- 1/2 teaspoon Kosher salt (adjust to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1 pinch Red pepper flakes (optional, for subtle heat)
👨🍳 Instructions
-
1
Begin by toasting the walnuts. Place a dry skillet over medium heat and add the walnut halves and a pinch of sea salt.
-
2
Toast the walnuts for 3-5 minutes, tossing frequently, until they are golden brown and emit a fragrant, nutty aroma. Do not leave them unattended as they burn quickly.
-
3
Immediately transfer the toasted walnuts to a plate to cool completely. This prevents the residual heat of the pan from overcooking them.
-
4
Prepare the garlic by smashing the cloves and removing the skin. If you see a green sprout (the germ) in the center, remove it to avoid bitterness.
-
5
In a food processor, pulse the cooled walnuts and garlic cloves together until they form a coarse, sandy texture.
-
6
Add the fresh basil leaves to the processor in batches if necessary. Pulse 5-7 times until the basil is finely chopped but not yet a paste.
-
7
Add the lemon zest, lemon juice, kosher salt, black pepper, and red pepper flakes to the mixture.
-
8
With the food processor running on low speed, slowly drizzle in the extra virgin olive oil in a thin, steady stream. This creates a stable emulsion.
-
9
Stop the processor and scrape down the sides with a rubber spatula to ensure every bit is incorporated.
-
10
Add the grated Parmigiano-Reggiano and Pecorino Romano. Pulse briefly—just 2 or 3 times—to combine. Over-processing the cheese can lead to a gummy texture.
-
11
Taste the pesto. Adjust the salt or lemon juice if needed to balance the richness of the oil and nuts.
-
12
Transfer the pesto to a glass jar. If not using immediately, pour a thin layer of olive oil over the top to seal out air and prevent oxidation.
💡 Chef's Tips
Always toast your walnuts; it removes the raw bitterness and unlocks a much deeper flavor profile. To keep your pesto vibrantly green, ensure your basil is bone-dry before processing and use the lemon juice as an antioxidant. For a more traditional, chunky texture, use a mortar and pestle instead of a food processor to grind the ingredients. Avoid using pre-grated cheese; the cellulose coatings used to prevent clumping will ruin the silky mouthfeel of the sauce. If the pesto feels too thick, whisk in a tablespoon of warm pasta water right before serving to create a creamy coating.
🍽️ Serving Suggestions
Toss with Trofie or Fusilli pasta, adding halved cherry tomatoes and fresh mozzarella pearls. Spread generously over toasted sourdough bread and top with smashed avocado and a poached egg. Use as a marinade or finishing sauce for grilled rack of lamb or roasted chicken thighs. Dollop into a bowl of creamy tomato basil soup for a burst of herbal fat and texture. Pair with a crisp, acidic white wine like a Vermentino or a Sauvignon Blanc to cut through the richness.