If there’s something that’s versatile, lasts in the fridge and is delicious it’s basil pesto. This one is my favourite because it has almonds and walnuts. These are the ones that give it a slightly sweet taste that makes this pesto an incredible ingredient. I use this pesto on cheeses, bread, in sandwiches and of course with pasta.
Besides pasta, one of my favourite uses for this pesto is when we make barbecues. We put provolone cheese in a tin foil plate and on the grill for it to melt. You could also do this in the oven. As soon as it comes out and it’s fully melted we top it with the pesto and then have it all with baguette toasts.
Pesto can be kept for up to a week in the fridge. Keep it in a tall container and lay a thin layer of olive oil on top to keep it form oxidizing. This way it will keep its intense green colour. Each time you take out some to use, lay that layer back again.
If there’s something that you absolutely need to do to maximize the flavour in the pesto is to toast the almonds and walnuts before adding them. They can also be replaced for other nuts if you want to try different flavours. Pecan pesto is also incredible.
Basil, almond and walnut pesto
- 80 g basil leaves
- 100 g almonds, toasted
- 100 g walnuts, toasted
- 60 g parmesan cheese, finely grated, I used Grana Padano
- 210 g / ml olive oil extra vigin
- 2 garlic cloves grated
- to taste salt and pepper
Put everything in a food processor or blender. Don't let it become completely smooth. If you're using a blender that's not too good you might need to help it along the way by stopping and mixing.
Keep in a tall container with a thin layer of olive oil on top to keep it from oxidizing.
Keep in the fridge for up to a week.