In my pesto I use walnuts instead of pine nuts because it has a stronger taste. I have also done this with parsley instead of basil.


a bunch of basil leaves
2-3 cloves of garlic
ca 125 ml (½ cup) walnuts
ca 125 ml (½ cup) fresh grated parmesan
olive oil
salt and pepper

Mix all the ingredients in a blender, starting with the basil leaves, garlic and some olive oil. Add the walnuts and for last the cheese. Season with salt and pepper. If necessary add more olive oil.

Serve with fresh pasta or egg pasta and a simple tomato salad. Great with red wine or a bubbly prosecco.

4 thoughts on “Pesto”

  1. It is nice to have fresh pesto all year long. Make this
    recipe (double or triple it) but leave out the fresh grated parmesan. Then, freeze the pesto in ice cube trays. Once
    frozen take the cubes, seal them in freezer bags and use
    throughout the year. Simply add the cheese as needed.

    My wife does this every year, picking lots of fresh basil from
    her garden. On a snowy January evening here in New Hampshire
    fresh pesto and a nice bottle of wine is a good thing.

    Thanks for the recipe Johanna!

  2. THANKS for the tip…..yumm
    I’m off to make some and freeze* ….
    I have new, loaded basil plant…..
    I love Basil…

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.