Walnut Pesto | Creamy and Aromatic Sauce in 20 Minutes

Preheat the oven to 160 °C. Spread the walnuts in a single layer on a baking sheet and bake in the preheated oven for 15 minutes. Transfer the roasted walnuts to a bowl, let them cool, then chop them coarsely.

Chop the garlic coarsely. In a pan over medium heat, melt the butter and sauté the garlic for about 1 minute until fragrant. Remove from heat and let it cool. Be careful not to brown the garlic too much, as the pesto may become bitter.

Place all ingredients (roasted walnuts, garlic butter, grated Grana Padano, olive oil, white wine vinegar, chopped parsley, pepper, and salt) into a blender. Add 4 tablespoons of water and blend until desired consistency. Taste and add a little more salt if necessary.