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Pesto Sauce: Walnut And Caper Pesto Recipe

Pesto Sauce: Walnut And Caper Pesto Recipe

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course How To, Sauces, Dips & Spreads, Vegetarian
Cuisine Italian
Servings 5
Calories 48 kcal


  • 2 garlic cloves, peeled but left whole
  • 85 g walnut halves, fresh if possible
  • 2 tablespoons capers
  • 50 g flat leaf parsley leaves
  • 200 ml extra virgin olive oil, plus extra for preserving
  • 50 g unsalted butter, softened
  • 4 tablespoons freshly grated pecorino cheese
  • Sea salt and freshly ground black pepper


  • #Here is a delicious and easy pesto sauce recipe that you can prepare in a flash. Fresh walnuts have a rich creamy texture which emulsifies the pesto beautifully. If you can, try using a traditional mezzaluna for chopping – it makes light work of herbs.# Put the garlic, walnuts, capers and a little salt in a mortar, then pound with a pestle until broken up.
  • Add the parsley, a few leaves at a time, pounding and mixing to a thick paste. Gradually beat in the oil until creamy and thick. Beat in the butter, season with pepper, then beat in the pecorino. Alternatively, blend all of the ingredients in a food processor or blender until smooth.
  • Store in a jar, with a layer of olive oil on top to exclude the air, in the refrigerator until needed, for up to 2 weeks.
  • Level the surface each time you use it, and re-cover with olive oil. To Serve:
    Easy pesto sauce recipe
    Easy pesto sauce recipe
Keyword Sauce recipes, Under 15 min, Vegetarian