Walnut-Cashew-Basil Pesto
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g walnuts
- 200 g cashew nuts
- 2 cloves garlic)
- 2 bunch basil
- 125 g parmesan, rated
- 300 ml olive oil, or a little more
- 200 g sheep cheese
- Salt and pepper, black
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Wash and dry basil leaves. Clean and roughly cut the garlic.
- Puree the walnuts and cashews, basil, garlic, parmesan and olive oil in a blender. Gradually add the oil, you may need a little more. Finely crumble the sheep cheese and mix with the pesto. Let it steep for half an hour and then season with salt and pepper.
- The mixture makes about 5 glasses (200 ml each). I freeze finished pesto in the glasses if it is not consumed immediately. This will keep it fresh until you use it.
- The pesto tastes good as a sauce with pasta or potatoes, but also as a spread.
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