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5 Minutes -The Ultimate Walnut Pesto

Cuisine: Italian

Total time: 5 minutes

The most versatile spread/sauce made from simple ingredients. Use it in pastas, pizzas, appetizers and more!


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Necessity is the mother of invention! It applies to everything I do 😉 Jokes apart, this line perfectly matches the following Pesto recipe. I like cheese, but I am not a fan and I absolutely cannot take it in Pesto! That’s just me who has really strong taste buds 😉

What is Pesto?

Originally from Italy, green slathering sauce to use with pastas, pizza, and bruschetta. Traditional Pesto is made by combining fresh basil, pine nuts, garlic, olive oil, and cheese into a thick paste. There you go, you just got a recipe for authentic pesto sauce 🙂 Try that version if you have not done so!

My version is nowhere close to the authentic one because I have used many substitutes here, however it is sure to please your taste buds!

It is more of a practical version of Pesto, made with ingredients you typically find in your pantry. For example, walnuts against pine nuts! Fresh Spinach against fresh Basil

Long time back, I remembered trying out several different brands of pesto sauce, but never liked those. So I decided to make my own pesto without the use of Parmesan! Even when I was not vegan, I avoided cheese while making pesto because I felt that cheese didn’t improve the flavor. Bottom line – No Parmesan needed and that’s how we are going to make it Vegan!

Ingredients:

≈ 2 ½ cups Spinach

≈ 3-4 Basil leaves (Totally Optional-don’t need to run to the store)

≈ 1 cup Walnuts

≈ 5-6 cloves of Garlic

≈ 5 tbs Olive oil (divided into 2 portions- 3 tbs & 2 tbs)

≈ Salt, Pepper, Red crushed peppers – to taste

≈ 2-3 Sun dried tomatoes (skip if it’s not handy, but make sure to include at least once when making it in future! You’ll love it!)

Method:

1. Add all solid ingredients in the chopper with 3 tbs of olive oil. Pulse for about 5-6 times.

2. Add 2 more TBS of olive oil; scrape from the sides and mix.

3. Chop finely until everything is combined.

4. Remove and mix. Taste and adjust seasonings if needed. Your homemade pesto is ready!

5. Variation: Add sun-dried tomatoes, replace walnuts with pistachios.

Versatile Uses:

» Make vegetable pastas with pesto sauce instead of traditional marinara

» Make The Ultimate No Cheese Pizza! I’ll be sharing a recipe soon!

» Mix some balsamic vinegar and use it as salad dressing

» Bake some appetizers with pesto drizzle or use it as a spread on toasted bread or a bagel!

Storage:

» Leftover pesto can be stored in an airtight container for up to 2 months.

» Freeze small portions by using ice cubes tray or small silicone molds if convenient. Use just what you need when you are in a hurry to stir up a dish.

Did you try this recipe?
I would love to hear your comments and feedback!
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