Go to the Recipe: Walnut Pesto
For how long and how well will this keep, and how should it be stored? Finally, is there another type of vinegar that can be substituted if the champagne variety is unavailable?
To answer the question about the vinegar, I would use white wine or all lemon juice.
- originally posted by Grant Lee Crilly
Probably it is my garlic that was a bit old... Or maybe italian garlic is stronger, but following the recipe made a pesto (to be honest potentially good) that have a strong garlic flavour - ill try to reduce next time
Garlic does vary dramatically from season to season, age and area it was grown. Playing with those quantities a couple times will always get you a more refined result the next go.
Will other nuts work as well (almonds, pine nuts etc)?
Store in a sealed container in the fridge. It will keep for 3–5 days.
Yes. The textures will vary slightly between different nuts due to the different oil contents etc...but it should technically work with any nut.
Would freezing the nuts before processing help to get smaller bits without the possibility of getting butter instead?
- originally posted by Miky
Yes it should help to reduce the risk, but you still need to be careful to not over process them.
Don't you guys ever use cider vinegar?
We did not in this recipe as it has a very distinct funky flavor. We prefer the champagne in this application. However, we do use it in some applications. Last summer we posted a few different BBQ recipes, in which cider vinegar appeared quite often.
can i freeze the walnut pesto and if yes, how long will it keep?
Roasted walnuts is not on?
I prefer this with toasted walnuts. Delicious!
Thank
I can’t get cured olive oil anywhere here in the UK, is there any way to doctor a good quality evoo to achieve a similar profile?
