Basil and walnut pesto recipe
Created by The Tesco Recipes team
The perfect accompaniment to your homemade pasta, pesto is quick, cheap and easy to make. Add walnuts to compliment the taste of the fresh basil and salty pecorino.
See method- Serves 4
- 20 mins to prepare
- 339 calories / serving
- Freezable
- Gluten-free
- Vegetarian
Ingredients
- 2 garlic cloves, crushed
- ½ lemon, juiced
- 60g walnuts
- 2 x 30g packs basil, leaves picked
- 5 tbsp/75ml olive oil
- 60g grated pecorino
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Shop ingredientsEach serving contains
- Energy
- 1395kJ 339.0kcal
- Fat
- 34g
- Saturates
- 7g
- Salt
- 1.0g
- Sugars
- 1g
of the Reference intake
Carbohydrate 1.6gProtein 6.9gFibre 0.1g
Method
- Put 2 crushed garlic cloves in a small bowl, pour over the juice of ½ lemon and set aside for 20 mins. Blitz 60g walnuts in a food processor.
- Add 2 x 30g packs fresh basil and the lemon-garlic mixture then blend to fully break down the basil. Drizzle in 5 tbsp olive oil and blend to a smooth purée. Add 60g grated pecorino and pulse to combine; season to taste.
- Toss the pesto through the cooked pasta, using 3-4 tbsp reserved pasta cooking water to loosen the sauce.
- See more Vegetarian recipes
Tip
Store the pesto in the fridge for up to 1 day in an airtight container.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
