Easy Walnut Pesto Recipe (2024)

FAQs

Why is my walnut pesto bitter? ›

Some nuts, walnuts in particular, are notorious for leaving a bitter aftertaste, especially if they have been poorly stored. If your garlic is past its best, it may still be salvageable, but you should take extra care to remove the green "germ" from the middle of each clove, as these can be very bitter.

Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. With a food processor, it comes together in just a few steps: Pulse the nuts, lemon juice, and garlic in the food processor until they're finely chopped.

The pesto using walnuts was also good, but walnuts have a stronger earthier flavor, and when I have pesto, I really want the basil and the cheese to stand out. So pesto with walnuts is at the bottom of my list. Though this all comes down to personal preference.

Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you'd like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil.

Walnuts contain natural compounds, including tannins, which contribute to their bitter taste. Soaking walnuts in water can help reduce the bitterness by leaching out some of these compounds. Many people find that soaked walnuts have a milder flavor and are more palatable compared to raw walnuts.

Because pesto is such a strong sauce, anything you do to reduce its pungency just a little and steer it toward a sweeter, rounder-flavored sauce will help. That includes selecting a good, mild olive oil; using Pecorino Sardo cheese instead of Romano; and not toasting the pine nuts.

FAQ: How Long Does Homemade Pesto Last? You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months. Let it thaw at room temperature or in the refrigerator.

Almonds would be my choice, they have a delicate flavor. Unsalted cashews work well also. Macadamia and brazil nuts are also really good, though not necessarily cheaper than pine nuts. I prefer pecans to walnuts, since they are somewhat sweeter.

You'll want to be mindful of the sodium content. Some jars have more than 500mg per serving and the 2020-2025 Dietary Guidelines recommend you eat no more than 2,300mg per day. It would be hard to stay within those guidelines if you get more than 20% of your sodium from pesto.

The Culprits of Bitter Basil Pesto

Older leaves are also more bitter than younger leaves (I still use them though). Use young basil plants for the best pesto results. Rancid olive oil. You know the taste.

How long does walnut pesto last in the fridge? ›

It will keep in the refrigerator for about a week. Pesto can also be frozen in an airtight container for up to 6 months. I suggest dividing it into the compartments of an ice cube tray and freezing. Once frozen, remove the cubes from the tray and put in a sealable plastic bag or airtight container.

Acid in the form of vinegar or citrus juices can make a pesto taste less bitter and could even enhance the flavour of the sauce at the same time. In low concentrations, salt can be used to suppress bitterness, which is why people have been adding tiny amounts to coffee for decades. Always go easy to start with.

Its scarcity, plus the fact that the plants are picked roots, soil, and all to ensure that only juvenile leaves make it into pesto, makes it extraordinarily expensive and something that only premium, artisan pesto makers can justify using.

Testersate both pestos plain and on room temperature penne. Everyone agreedthat the store-bought version was cheesier and nuttier; the homemadeversion had a stronger garlicky kick and basil brightness. Notably, by the end of dinner, only the pasta with homemade pesto had run out.

Adding a small amount of acidity (lemon juice or vinegar) and balancing that with a little sweetness (sugar or honey) is the best way to take the edge off a pesto that tastes overwhelmingly of garlic. Almost every cuisine on earth makes use of garlic, and it's a vital component in pesto.

Rocket has an inherent bitterness and not much sweetness, so any pesto you make from it will have that quality. You can try and balance it with sweetness, acidity, etc but that will only go so far.

Some of the tannin and all of the corky material can be removed by washing the kernels before cooking. To "sweeten" the pecan meats (kernels), simply put the pecan kernels in a bowl and fill with lukewarm water. Stir and tumble the meats in the water for several minutes and you will see the discoloration in the water.

If you see a dramatic change in color, such as the sauce getting much darker, or if you smell a rancid or funky odor, then you can assume the product has spoiled. In these cases, it's best to discard the pesto and open a new jar instead of eating it.