Basil, almond and walnut pesto

Course Sauce
Difficulty Low
Prep Time 20 minutes
Total Time 20 minutes
Servings 500 g


  • 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


  1. 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.

  2. Keep in a tall container with a thin layer of olive oil on top to keep it from oxidizing.

  3. Keep in the fridge for up to a week.