An old family recipe passed down from generations from my husband’s side. Creamy pesto using walnuts and a unique addition of anchovy really separates this pesto from the rest. Spread it on toasts or use it with pasta, chicken..the combo is endless. Do try.
I like to eat this pesto in so many different ways, like with the delicious Spanish bread that I used in this video. Or in my fluffy pesto bread rolls.
Walnut Basil Pesto
An old family recipe from my husband's side. Creamy walnut basil pesto with a unique addition of anchovy really separates this pesto from the rest.Print Pin Rate
Servings: 1 cup
- 3 garlic cloves
- ¼ teaspoon coarse salt
- 5 anchovy fillets
- 0.4 oz parsley (10 gr)
- 1.5 oz basil (40 gr)
- ½ cup walnuts (40 gr)
- 2 oz Parmesan cheese (60 gr), grated
- ½ cup extra virgin olive oil (125 ml)
- You're going to do the same thing, which is pounding and grinding the ingredients together in a pestle mortar, into a paste. Here is how I like to do the sequence of the ingredients.
- The garlic cloves and salt.
- The anchovies.
- The parsley.
- The basil. I like to add the basil in batches to make it easier.
- The walnuts.
- Parmesan. This also, I like to add in batches to make it easier.
- The extra virgin olive oil. I add this bit by bit, it's easier to mix.
- You can, of course, put everything in a food processor and blend away.
Don't worry about the anchovies fillets being used in this recipe. They don't add any fishy taste at all. Instead they add this creamy saltiness aspect to this delicious pesto.
Calories: 1704.7kcal, Carbohydrates: 15.1g, Protein: 37.7g, Fat: 171.4g, Saturated Fat: 29.3g, Cholesterol: 55.6mg, Sodium: 2245.2mg, Potassium: 659.2mg, Fiber: 5.4g, Sugar: 2.4g, Calcium: 887mg, Iron: 6mg
Tried this recipe?Mention @elmundoeats and tag #elmundoeats!
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