recipe pesto walnuts
The Best recipe pesto walnuts
What I love most about this recipe is how versatile it is. It’s great for pasta, as a dip for veggies or crusty bread, or even spread on sandwiches. It’s also surprisingly healthy—packed with healthy fats from the walnuts, fiber from the basil, and a boost of vitamins from the garlic and olive oil. My older kids have even started asking for it as a snack, and honestly, it’s a great way to sneak in some extra greens and protein without them even realizing it. Plus, it’s a great way to use up fresh basil before it wilts, and the walnuts add a satisfying crunch that makes every bite feel special. It’s the kind of dish that feels like a little treat without being one, and that’s why it’s always a go-to for me.
Pesto Walnut Flatbread
A quick, flavorful flatbread infused with homemade pesto and toasted walnuts, perfect for dipping or serving alongside fresh veggies and salads. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet active dry yeast
- 1 cup warm milk
- 1 large egg
- 1 tbsp olive oil
- 1 cup fresh basil leaves
- 1/2 cup walnuts, toasted and chopped
- 3 cloves garlic
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt to taste
👨🍳Directions
-
1
In a small bowl, dissolve yeast and sugar in warm milk. Let sit for 5 minutes until foamy. -
2
Whisk flour and salt in a large bowl. Add the yeast mixture, egg, and olive oil. Mix until a soft dough forms. -
3
Knead the dough for 5 minutes until smooth and elastic. Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled in size. -
4
Preheat oven to 375°F. Roll the risen dough into 8 equal rectangles, about 1/4-inch thick. -
5
In a food processor, pulse basil, walnuts, garlic, Parmesan, olive oil, and lemon juice until finely chopped. Season with salt. -
6
Spread each flatbread with pesto sauce. Bake for 12–15 minutes, or until edges are golden.
🔧Equipment
- Mixing bowls
- Whisk
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pesto Walnut Flatbread Works
❓ Frequently Asked Questions About Pesto Walnut Flatbread
1. What is the best way to store homemade pesto with walnuts?
Store your pesto in an airtight container in the fridge for up to five days. For longer storage, freeze portions in ice cube trays (for single-serving use) or small containers. Thaw in the fridge overnight before using.
2. Can I make this pesto without walnuts?
Yes! Swap walnuts for pine nuts, sunflower seeds, or even slivered almonds if you prefer. The texture will change slightly, but the flavor remains rich and nutty.
3. How do I know when my basil is ripe enough for pesto?
Pick basil when it’s at its peak—tight, vibrant green leaves with a slightly fragrant scent. Avoid wilted or yellowing stems. Harvest just before using to maximize freshness.
4. Should I blanch the basil before making pesto?
No need to blanch, but if you’re concerned about bitterness, trim the stems and gently rinse the leaves. For extra freshness, use basil that’s been chilled for 30 minutes before chopping.
