Easy Walnut Pesto
This easy walnut pesto skips the basil and adds a splash of whole milk for a creamy, nutty sauce with rich Italian flavor.
Servings: 1.75 cups
Calories: 1069kcal
Ingredients
- 1 cup walnuts (skinned)
- 1 clove garlic
- ¼ cup milk (heavy, whole)
- ½ cup parmigiano freshly grated
- 7 tablespoons olive oil
- 1 pinch salt
- 1-2 dashes black pepper
Instructions
- If you prefer a more delicate taste, then boil the walnuts for 1-2 minutes, drain well, place on a clean tea towel and let cool before continuing with the recipe.
- In a blender or food processor add the walnuts, garlic (remove the inner core), blend until very fine. Add the milk, Parmigiano and blend, slowly drizzle in the oil while blending, add the salt and pepper and blend to combine. Depending on the thickness you can add more or less olive oil. Move to clean jars, cover the top with a layer of olive oil before storing in the fridge. The pesto can also be frozen.
TO MAKE THE PASTA
- In a pan add ¼-½ cup of the pesto, a ¼-½ cup of pasta water, I also like to add some grated Parmigiano and a couple of tablespoons of gargonzola (or a cheese to your liking). Toss together until creamy then add the cooked al dente pasta and toss and heat to combine. Enjoy!
Notes
How to store the Walnut pesto
Move the walnut pesto to a clean jar or airtight container and cover the top with a thin layer of olive oil. This helps keep it fresh and prevents the top from drying out. Store in the refrigerator and use within 4–5 days. You can also freeze it! Portion the pesto into small containers or ice cube trays, then transfer to a freezer-safe bag once solid. Thaw in the fridge and stir before using.Nutrition
Calories: 1069kcal | Carbohydrates: 13g | Protein: 22g | Fat: 108g | Saturated Fat: 17g | Polyunsaturated Fat: 38g | Monounsaturated Fat: 49g | Cholesterol: 24mg | Sodium: 496mg | Potassium: 388mg | Fiber: 5g | Sugar: 4g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 453mg | Iron: 3mg | Phosphorus: 468mg