Pesto alla genovese with walnuts

Genoese pesto with walnuts is a slight variation on the classic Genoese pesto, where walnuts add a rich flavor note and a slightly different texture. Here is the recipe to prepare Genoese pesto with walnuts.

Ingredients

• 50 g of fresh basil leaves
• 30 g of walnuts
• 30 g of pine nuts
• 60 g of grated Parmesan cheese
• 20 g of grated Pecorino cheese
• 1 clove of garlic (you can reduce the quantity if you prefer a milder flavor)
• 150 ml of extra virgin olive oil
• Salt to taste

Preparation

1. Begin by washing the basil leaves in cold water and gently drying them with a clean cloth or kitchen towel to avoid oxidation.
2. In the mortar, start by crushing the garlic with a pinch of coarse salt until you get a creamy mixture. If you do not have a mortar, you can use a blender, making sure to operate it intermittently so as not to heat the blades and therefore the leaves.
3. Add the basil leaves to the mortar and continue to crush with a circular motion.
4. Once the basil is reduced to a green cream, add the pine nuts and walnuts and continue crushing.
5. After obtaining a smooth paste, transfer everything into a bowl and add the grated cheeses, stirring to combine.
6. Pour the extra virgin olive oil in a thin stream, continuing to stir until you reach the desired consistency of the pesto.
7. Taste and adjust the salt if necessary.

Your Genoese pesto with walnuts is ready to dress a nice fresh pasta or to be used in other recipes.

Curiosity

Genoese basil, the key ingredient of pesto, is so important in Ligurian tradition that it has been recognized as a DOP (Protected Designation of Origin) product. When preparing pesto, the use of a mortar is recommended to prevent the blender blades from heating the leaves, causing oxidation, and thus a change in color and flavor.