Basil and walnut spread

Discover the delightful Basil and Walnut Spread, a simple yet exquisite blend of fresh basil, walnuts, and extra virgin olive oil. This recipe unveils the art of preserving basil’s vibrant green and achieving the ideal creamy consistency. With just a high-speed blender, you can effortlessly elevate your dishes to new heights, both in flavor and creativity.

Making basil and walnut spread

This spread isn’t just delicious; it’s nutritious too. Packed with antioxidants, essential nutrients, and heart-healthy omega-3 fatty acids, it’s a delightful and wholesome addition to your culinary repertoire.

Makes:

500 ml jar

Time to Prepare:

5 mins

Time to make:

10 mins

Skills:

Blending

Makes:

500 ml jar

Time to Prepare:

5 min

Time to make:

10 mins

Skills:

Blending

Ingredients & Tools

Ingredients

250 ml extra virgin olive oil
125 g walnuts, cleaned
125 g fresh basil leaves
salt to taste

Tools

high speed blender
glass jar

Useful guidelines

Using a normal blender as opposed to a high-speed blender will give you a coarser texture. This recipe can be made with different types of nuts.

Use

This basil and walnut spread can be used as a pasta sauce, on sandwiches and goes well with roasted veggies as a little dip.

Directions

Simply follow these steps:

Step 1:

Add the olive oil and the basil leaves your blender. Make sure to only blend the leaves together with the oil as otherwise they will oxidize in the process which will lead to a change of color. By adding the oil first your spread will keep the vibrant color of the fresh basil.

Step 2:

Blend the basil and olive oil until all the leaves are submerged into the oil.

Step 3:

Then add in the walnuts and salt to taste and blend until you have your desired consistency.

Step 4:

Fill the spread into a clean glass jar and seal it with an airtight lid.

Storage

The spread will keep for two days at room temperature (not recommended) and for about a week when stored in the fridge. It can be stored in the freezer as well and will keep for up to a year.