20 minutes
A delightful fusion of toasted walnuts, garlic, olive oil, and Parmigiano-Reggiano for a rich, nutty pesto.
Garlic Clove, peeled and roughly chopped
each
Toasted walnuts, coarsely chopped
cups
Parmigiano-Reggiano, freshly grated
cups
1. Prepare Garlic
Begin by peeling and roughly chopping three garlic cloves. Place them in a food processor and pulse until finely chopped, ensuring they blend seamlessly into the pesto later on.
2. Chop Walnuts
Next, coarsely chop one cup of toasted walnuts before adding them to the food processor. Pulse the walnuts until they are finely chopped but not reduced to a paste. This step ensures a consistent texture throughout the pesto.
3. Add Olive Oil
With the motor running, slowly drizzle in ¼ cup of extra virgin olive oil. This gradual addition helps create a smooth emulsion, integrating the oil evenly with the garlic and walnuts.
4. Incorporate Cheese
Once the mixture is smooth, transfer it to a small bowl and stir in ¼ cup of freshly grated Parmigiano-Reggiano. The cheese will add a rich flavor and creamy texture to the pesto, ensuring every bite is delicious.
5. Store Pesto
If you're not using the pesto immediately, transfer it to a tightly sealed jar and top it with a bit more olive oil to preserve its freshness. Stored in the refrigerator, it will keep for up to one week.
Use fresh basil, high-quality extra virgin olive oil, freshly grated Parmigiano-Reggiano or Pecorino, and fresh garlic.
Toast walnuts in a dry skillet over medium heat, shaking occasionally until fragrant. Cool before using.
Incrementally add good quality sea salt or kosher salt, tasting as you go.
Adjust the quantity of basil and walnuts to find the right balance between robustness and freshness.
Emulsify by adding olive oil in a slow stream and consider the oil's flavor profile.
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