Basil Pesto: Pine Nut, Walnut and Pistachio Variations
Fresh basil and gently toasted nuts are the foundation of a good pesto. Start with the pine nut version below, then try walnuts for a deeper flavour or pistachios for a sweeter finish. Use just one nut variety per batch so its character stays clear.
- Prep
- 10 min
- Cook
- 3 min toasting
- Yield
- About 200 g
- Notes
- Food processor
In this recipe
Ingredients
| Ingredient | Quantity | From Moayeri |
|---|---|---|
| Fresh basil leaves, dry | 50 g | |
| Shelled pine nuts | 30 g | View product |
| Or walnuts, instead of pine nuts | 30 g | View product |
| Or unsalted pistachio kernels | 30 g | View product |
| Parmesan, finely grated | 40 g | |
| Extra virgin olive oil | 80 ml | |
| Garlic | 1 small clove | |
| Lemon juice, optional | 1 tsp | |
| Ground black pepper; salt | to taste | View product |
Use the listed weights where possible. One tablespoon is 15 ml and one teaspoon is 5 ml. Optional additions and alternatives are marked in the table.
Ingredients from Moayeri
Choose the ingredients you need for your batch. Some cards are optional additions or alternatives, as marked above.
Pine Nuts
In stock
Walnut without Shell
In stock
Raw Pistachio
In stock
Method
Toast and cool
Toast the chosen nuts in a dry pan over low-medium heat for 2–3 minutes, moving them frequently. Remove as soon as fragrant and cool completely. If supplied in shells, shell before weighing.
Pulse the base
Pulse the cooled nuts and garlic into coarse crumbs. Add dry basil leaves and pulse briefly, scraping the bowl as needed.
Add oil and cheese
Add olive oil in two additions, pulsing just enough to combine. Stir in Parmesan by hand, then taste before adding salt, pepper and optional lemon.
Use gently
For pasta, loosen the pesto with a little pasta cooking water and toss away from direct heat. Spoon over roasted vegetables or spread thinly in sandwiches.
Helpful tips
- Dry washed basil thoroughly so water does not dilute the sauce.
- Avoid prolonged blending, which heats the mixture and dulls the fresh flavour.
- Choose 30 g of one nut, not 30 g of all three. The product cards show alternatives.
FAQs
Can I use walnuts instead of pine nuts?
Yes, at the same weight. Their flavour is stronger, so keep the garlic modest.
Can I freeze pesto?
Freeze small portions promptly and thaw in the fridge. Keep fresh pesto refrigerated and use within 2 days.
Ready to serve
Make a small batch first. The fresh basil flavour is at its best when the pesto is used soon after blending.