Tired of the same old pesto? We were – so we swapped out traditional pine nuts and parmesan to create this unique lactose free cheddar cheese and walnut pesto. Check out the list of 10 easy ways to use this pesto at the end of the recipe!
2 cups loosely packed washed and dried fresh basil leaves
2 ounces Cabot Sharp Cheddar, grated (about ½ cup)
¼ cup chopped walnuts
1 tablespoon fresh lemon juice
1 large clove garlic, crushed and peeled
1 teaspoon salt
½ teaspoon freshly ground black pepper
6 tablespoons extra virgin olive oil
COMBINE basil, cheese, walnuts, lemon juice, garlic, salt and pepper in food processor; process until pureed, scraping down sides of bowl.
ADD oil gradually, while machine is running. Cover and refrigerate until needed.
10 easy ways to use Cheddar-Walnut Pesto:
as an appetizer spread for slices of toasted baguette
as a topping for grilled fish, shrimp or steak
to toss with fresh pasta
as a pizza topping
as a garnish for soup
to mix in with scrambled eggs
to brush over hot corn
to add to chicken salads
a topping for baked potatoes
to spread on thick slices of vine-ripened tomatoes
Mostly followed the recipe and it’s delicious. Recommend toasting the walnuts and cooling before making. I also used a little more garlic than written and found it provided plenty of tang and acidic bite, so I omitted the lemon juice. Can’t beat the convenience!
Excellent. Much more economical than a pine nut pesto. We think the flavor is just as good.
Made this using half basil and half garlic sautéed collard greens. It was delicious. The walnut flavor is stronger than I would have preferred, next time I'll use less.