Walnut pesto

Votes: 2

Time: 20 min.
Complexity: easily
Quantity: 300 gr.

Nutritional value per serving:

Serving size: 1 of 4 servings
Calories 318, total fat 35 G., saturated fats 5 G., proteins 1 G., carbohydrates 1 G., fiber 0 G., cholesterol 0 mg, sodium 123 mg, sugar 0 G.

This homemade walnut pesto is ready in minutes. Instead of traditional basil and pine nuts, it's made with walnuts, parsley, and a touch of thyme. Serve immediately. It's great as a dip with crackers or vegetables, spread on bread, over roasted meats, or added to pasta. Delicious and healthy. Why not give it a try?

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups walnuts
2 cloves of garlic
0.5 cup + 2 tablespoons extra-virgin olive oil
2 tbsp sherry vinegar
0.5 cup finely chopped fresh parsley
1 tbsp chopped fresh thyme

Ingredient Substitution Suggestions

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Recipes with similar ingredients: parsley, walnuts, pesto sauce, sherry vinegar, garlic, thyme

Cooking the dish according to the recipe:

Preheat oven to 200°C. Spread walnuts in an even layer on a baking sheet and toast until golden brown, about 5 minutes. Let cool completely.
In a food processor, pulse 1 cup walnuts, garlic, and 1/4 cup olive oil until smooth, about 1 minute, scraping down the sides of the bowl as needed.

Add the remaining 1 cup walnuts and 1/4 cup plus 2 tablespoons olive oil, vinegar, and a pinch of salt. Process until a chunky paste forms.
Transfer to a bowl and mix the pesto with parsley and thyme, season with salt to taste.

Categories:

recipe / Calorie content of prepared meals / Food processor / Summer dishes / Sauces / Dips / / Food Network - recipes / Italian cuisine