Vida Recetas Editorial
Pesto sauce is one of the most emblematic preparations of Italian cuisine, and this version with walnuts and blanched basil will surprise you with its freshness and versatility. Originally from Genoa, traditional pesto is made with basil, garlic, pine nuts, cheese, and olive oil, but here we substitute walnuts for pine nuts, achieving an equally delicious and more economical flavor. This sauce is ideal for accompanying pasta, but it also works as a salad dressing, a spread for bruschetta, or to add a special touch to grilled meats and vegetables.
Blanching the basil leaves before blending is a key trick: it helps fix their bright green color and softens their flavor, preventing the sauce from oxidizing and becoming bitter. The result is a vibrant and balanced pesto.
You can adjust the consistency by adding more or less olive oil, and if you prefer a stronger flavor, use goat cheese instead of Parmesan. This recipe is easy and quick, perfect for beginners and experts looking for a homemade sauce full of flavor.
Prep
3 min
Cook
1 min
Servings
4
Calories
80 kcal
Blanch the leaves, to do this in a pot of boiling water, add salt and the leaves. Leave them for 10 seconds.
Then remove them and immerse them in plenty of ice water.
Strain the leaves.
Blend them together with the garlic, cheese, walnuts and a little olive oil.
Accompany delicious pasta with this basil cream.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 3 minutes and the cooking time is 1 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
