Walnut Pesto: Make a Basil Sauce at Home

Starting quantities for a small bowl

• 60 g shelled walnut kernels
• 30 g basil leaves
• 5 tablespoons olive oil
• 1 small garlic clove
• 1 tablespoon lemon juice
• Optional: 30 g grated hard cheese; salt to taste

Wash the basil and remove excess water. Check the kernels for shell fragments. If using cheese, adjust the salt at the end.

Use short pulses

Pulse the walnuts and garlic briefly. Add basil, lemon juice and about half the oil. Stop the processor before scraping the sides towards the centre.

Add the remaining oil gradually. A smooth cream is unnecessary; a slightly coarse texture retains the walnuts’ character. Stir in the cheese at the end, if using.

Match the texture to its use

Leave it thicker for spreading on bread. For pasta, loosen a small amount in a bowl with some pasta cooking water, then combine with the warm pasta.

Try thinning a small portion separately before adding more liquid to the whole batch. This makes it easier to find your preferred consistency.

Start with a small serving

Add the sauce a spoonful at a time; garlic and basil can be prominent. Reduce lemon or garlic to suit your ingredients and taste.

Without cheese, it becomes a different walnut and herb sauce. Tell diners it contains walnuts, and dairy when cheese is added. Ceviz Vadisi offers in-shell walnuts for home use, not prepared pesto.

Try a small batch first

For less sauce, halve the walnut and basil quantities. Garlic cloves vary in size, so taste even when making half the recipe. Adding the oil by spoonfuls rather than pouring it all in makes the texture easier to control. If a small batch does not reach the processor blades well, chop the ingredients with a knife.

Spreading on bread and coating a pan of pasta need different consistencies. Keep the base mixture simple and adjust only the portion you will use in a separate bowl. Extra lemon also adds liquid, so take it into account. Note the final oil and lemon quantities if you want to repeat your preferred version.