You’ve probably tried dozens of pesto sauces, but how about walnut pesto? We’d like to share a fresh take on the traditional Genovese green pesto recipe by replacing pine nuts with walnuts.
- 100 g fresh basil leaves
- 2 cloves of garlic
- 200 ml Ferran Adrià extra-virgin olive oil
- 200 g Grana Padano or Parmigiano Reggiano cheese
- 75 g walnuts
- Sea salt flakes
Step by step
Wash the fresh basil leaves and strain. Peel the cloves of garlic and chop finely.
If you want to use a traditional pestle and mortar, first add the salt, then the basil and start crushing until it takes on the texture of a paste. Add the garlic, walnuts and cheese and keep crushing. Add the olive oil last.
If you’re not wedded to tradition, you can use a blender or food processor: put all the ingredients into the bowl and flick the switch.
Water is a trick to have up your sleeve: you add some little by little to thin out the sauce if necessary. It all depends on what you want to use it for, since this versatile, tasty recipe has hundreds of uses, including pasta, fish (such as this Sole with walnuts and pesto), salads, tomato and fresh cheese, tapas and appetisers.