Rustic Basil and Walnut Pesto with Mature Cheddar

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Pesto doesn’t have to be made with parmesan and pine nuts to taste amazing! This quick, simple, and extremely flavoursome Basil and Walnut Pesto can be made with your everyday Cheddar!

One of the simplest and quickest meals we make is Pesto Pasta with lots of vegetables. The one thing that takes it to another level is homemade pesto. I’ll admit, I used to buy pesto for years. Until one day I had a pot of basil that was starting to look a bit sorry for itself on my window sill. I made my own pesto and never looked back.

Since then, I’ve made numerous types of pesto, experimenting with different herbs, nuts, and cheese. Here, I present to you, my absolute favourite – Basil and Walnut Pesto with Mature Cheddar! Quick and easy to make, it packs lots more flavour than a shop-bought pesto!

I don’t seem to use basil in my cooking all that much. I don’t grow my own either, so when I buy some to use in one of the recipes, I am left with a bunch ready to be put to good use.

Simple delicious ingredients is what makes this pesto: fragrant fresh basil, sharp mature cheddar, pungent garlic, walnuts, and zingy lemon, all finished with extra virgin olive oil.

This pesto has been tested with toasted and untoasted walnuts. I found that it’s slightly too bitter if I use toasted nuts. But the addition of lemon zest, alongside lemon juice, adds just the right amount of bitterness.

To make this pesto you need either a food processor or a large pestle and mortar. If you’re using a food processor, all you need is to put all the ingredients, except for olive oil, into the processor and blitz until you reach a consistency that you like. Then mix in extra virgin olive oil at the end.

If you’re using a pestle and mortar, I recommend you chop your ingredients finely first to make your life easier. Put everything, but grated cheddar and olive oil in pestle and mortar, and crush until desired consistency is reached. Mix in cheese and olive oil at the end. Your pesto may have a more rustic look but will taste just as delicious.

Amounts in this recipe are for 2-3 portions of pasta. But I don’t want you to think that that’s all it can be used for. We use it in cheese toasties, to mix with ground almonds and spread on white fish before cooking in the oven, or as a delicious pizza topping.

Rustic Home-Made Basil and Walnut Pesto with Mature Cheddar

My absolute favourite – Basil and Walnut Pesto with Mature Cheddar! Quick and easy to make, it packs lots more flavour than a shop-bought pesto!
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Course Sauce
Cuisine Italian
Servings 3 servings

Equipment

  • Pestle and Mortar or Food Processor

Ingredients
  

  • 30 g fresh basil leaves only
  • 30 g walnuts untoasted
  • 1 tsp lemon juice
  • zest of half a lemon
  • 1 small garlic clove
  • 60 g mature cheddar finely grated
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp extra virgin olive oil

Instructions
 

If Using Pestle & Mortar:

  • Chop your basil, lemon zest, walnuts and garlic as finely as you can. Tip them into a pestle and mortar, add salt and pepper and lemon juice. Crush everything together until desired consistency is reached. Then mix in your finely grated Cheddar. Mix in olive oil.

If Using Food Processor:

  • Tip all the ingredients, except for olive oil, into a food processor and blitz to desired consistency. Mix in olive oil
Keyword Basil Pesto, Pesto, Pesto without Parmesan, Pesto without Pinenuts, Walnut Pesto
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