Cheddar Walnut Pesto

This Cheddar Walnut Pesto recipe brings a bright flavor to your table using fresh Italian parsley. It is a savory change from traditional basil versions that your family will enjoy. This English pesto swaps traditional basil and parmesan for parsley, cheddar, and walnuts, creating a richer, sharper flavor.

Why You'll Love This English Pesto

• A Unique Twist Inspired by Prue Leith, this English Pesto swaps basil and parmesan for fresh parsley and sharp cheddar.
• Budget-Friendly Walnuts and cheddar are much more affordable than pine nuts and Parmigiano Reggiano.
• Versatile:The sharp cheddar flavor makes this incredible on a burger, a turkey sandwich, or tossed with roasted potatoes.

Ingredients for the Cheddar Pesto

• Sharp Cheddar Provides the salty, creamy base. Shredding it yourself ensures it melts smoothly into the paste.
• Roasted Walnuts Adds an earthy crunch and richness. Roasting removes the raw bitterness. Roasting only takes 5-7 minutes, and they can go from golden to burnt very quickly. Set a timer and pull them out as soon as you smell that nutty aroma to avoid a bitter taste in your sauce.
• Italian Parsley The star green that offers a clean, peppery finish.
• Garlic Adds the necessary aromatic punch.
• Olive Oil Emulsifies the ingredients into a spreadable sauce.

Making the Cheddar An Walnut Pesto

• Roast Heat your oven to 350°F. Place walnuts on a parchment-lined tray and roast for 5-7 minutes until they smell nutty.
• Prep Parsley Finely dice the stems and roughly chop the leaves to help them blend evenly.
• Pulse Place the cheese, garlic, parsley, walnuts, and salt in the food processor. Pulse until it forms a thick, uniform paste.
• Emulsify While the motor is running, slowly pour in the olive oil. Stop when the sauce reaches your preferred thickness

Troubleshooting Your Walnut Cheddar Pesto

• Too crumbly Slowly drizzle in an extra tablespoon of olive oil while the food processor is running. If you want to keep the calories lower, you can also add a splash of warm pasta water to loosen the mixture without adding more fat.
• Too much garlic Add a small squeeze of fresh lemon juice. The acid helps neutralize the sulfur compounds in the garlic. Alternatively, adding a bit more shredded cheddar can help mellow out the bite.
• Too brown If storing the pesto, press a piece of plastic wrap directly onto the surface of the sauce or pour a thin layer of olive oil over the top before sealing the jar. This creates a barrier against the air.
• Too bland Check your salt levels. A tiny pinch of extra sea salt can make the cheddar flavor much more prominent. You can also increase the amount of cheese if you prefer a saltier, bolder finish.
• Clumpy cheese Shred a block of New York sharp cheddar yourself for the best results. If it has already clumped, try pulsing it in the food processor for a few extra seconds with a teaspoon of warm water to help it integrate.

Try my basil pistachio pesto for another twist on traditional pesto.

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