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Walnut Pesto with Cheddar in a wooden pestle and mortar.

Basil and Walnut Pesto with Cheddar

Pesto doesn't have to be made with parmesan and pine nuts to taste amazing! What is more, Pesto is extremely versatile: fill your toasties with it, make delicious pasta dishes or thin it with a little oil and drizzle over your fish and poultry dishes. Our quick, simple, and extremely flavoursome Basil and Walnut Pesto can be made with your everyday Cheddar!
4.80 from 5 votes
Prep Time 15 mins
Total Time 15 mins
Course Sauce
Cuisine Italian
Servings 3 -4 servings
Calories 275 kcal


  • Pestle and Mortar or Food Processor


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


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 the olive oil.

If Using Food Processor:

  • Tip all the ingredients, except for olive oil, into a food processor and blitz to desired consistency. Stir in the olive oil


If you are planning to use pesto as a drizzle or a salad dressing, thin it with more extra virgin olive oil. 


Calories: 275kcalCarbohydrates: 3gProtein: 7gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gCholesterol: 20mgSodium: 326mgPotassium: 97mgFiber: 1gSugar: 1gVitamin A: 731IUVitamin C: 3mgCalcium: 172mgIron: 1mg
Keyword Basil Pesto, Homemade Pesto With Cheddar, Pesto, Pesto With Walnuts, Pesto without Parmesan, Pesto without Pinenuts, Walnut Pesto, Walnut Pesto with Cheddar
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