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
Walnut-Cashew-Basil Pesto
Walnut-Cashew-Basil Pesto

Instructions

  1. Wash and dry basil leaves. Clean and roughly cut the garlic.
  2. 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.
  3. 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.
  4. The pesto tastes good as a sauce with pasta or potatoes, but also as a spread.

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