Walnut Pesto

Store in an airtight container, ideally with a thin layer of olive oil on top to prevent browning. For longer storage, freeze in ice cube trays.

Toast your walnuts lightly before blending to deepen their flavor and improve texture.

Use a good quality extra virgin olive oil for the best taste.

Adjust the amount of garlic to your preference – start with less and add more if needed.

For a smoother pesto, add a splash of pasta water when tossing with hot pasta.

Pasta (especially shapes that hold sauce well like fusilli or penne)

Grilled chicken or fish

Sandwiches and paninis

Pizza topping

Dips for vegetables or bread

Spread on roasted vegetables

Over-processing the pesto, which can make it gummy or oily.

Not toasting the walnuts, resulting in a milder, less complex flavor.

Using stale or low-quality ingredients, which will negatively impact the final taste.