Gruber's Walnut Pesto. Nut pesto made from walnuts, hard cheese, and olive oil – nutty, savory, handmade in Styria.
Gruber's Walnut Pesto is a nut pesto made from walnuts, hard cheese, and a blend of olive and sunflower oil, seasoned with garlic, pepper, and salt. It comes from Gruber's Fruchtzauberei in Reigersberg near Ilz in Eastern Styria, is handmade, and comes in a 120g jar. A pesto entirely without herbs, where the walnut takes center stage.
Walnut Pesto from Gruber's Fruchtzauberei is our most popular jar from Reigersberg. The reason is simple: it tastes like autumn and yet fits perfectly all year round. The term "pesto" comes from Liguria and is derived from the Italian *pestare*, meaning to crush. It refers to a paste made by grinding a few ingredients together. Most people are familiar with green pesto made with basil. This one follows a different path. It contains no herbs and focuses on the walnut, accompanied by hard cheese, oil, and garlic. This makes it closer to the Ligurian walnut sauce than the green classic from Genoa. For the kitchen, this means: a pesto that pairs just as well with pasta as it does with cheese, salad, and oven-roasted vegetables.
Flavor
Upon opening the jar, a warm, nutty aroma rises. On the palate, the walnut appears first with its typical, slightly tart note. The hard cheese provides savoriness and a touch of salt, while the garlic adds a mild pungency. Pepper gives the whole thing a little kick in the finish.
The oil blend of olive and sunflower oil makes the pesto smooth. Olive oil provides a fruity base note, while sunflower oil keeps everything mild, letting the walnut take the lead. The consistency is creamy and easy to stir in or spread on bread.
It is precisely the tart side of the walnut that makes this pesto particularly versatile. It pairs just as well with sweet flavors like pear and honey as it does with robust ones like blue cheese and mushrooms. Compared to the green Basil Pesto, it is earthier and nuttier. The Basil Pesto relies on herbs and cashews, whereas this jar is all about the nut. If you are looking for the fresh, green note of basil, go for its sister product.
Usage
For pasta, the nut pesto is a quick companion. Boil tagliatelle, penne, or filled ravioli, add two tablespoons of pesto per serving, and loosen it with a splash of pasta water. This creates a creamy sauce that clings to the noodles. A few coarsely chopped walnuts and freshly grated cheese on top round off the plate.
In autumn, the pesto goes well with everything that comes out of the oven. Roast pumpkin wedges, beetroot, or carrots with oil and salt. Just before serving, drizzle a few spoonfuls of pesto over them. A spoonful also adds a nutty accent to sautéed mushrooms, gnocchi with sage butter, or pumpkin risotto.
On a cheese board, the pesto pairs well with blue cheese, aged mountain cheese, and goat cheese. Serve with pear slices, grapes, and fresh bread. In salads, it works as a base for a dressing. Stir a teaspoon of pesto smooth with vinegar, oil, and a pinch of salt and pour it over chicory, lamb's lettuce, or a salad with pear and goat cheese.
Spread on bread and toasted briefly, it becomes a warm snack. Spread a baguette with pesto, add a few slices of cheese on top, and bake it in the oven until the cheese melts. The bread is a great addition to a barbecue, a soup, or simply a glass of wine in the evening.
In an opened jar, the pesto stays fresh longer if you smooth the surface after each use and cover it with a little olive oil. Always use a clean spoon and put the jar back in the refrigerator. Add the pesto to warm dishes only at the end so that the cheese and nut retain their aroma.
Our tip: Fill halved pears with a spoonful of pesto and some crumbled blue cheese and bake them in the oven for ten minutes. Served warm, they are a quick appetizer that looks like more effort than it actually is.
Origin
The pesto comes from a farm kitchen in Eastern Styria, where fruit is otherwise the primary focus. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz, surrounded by fruit trees, berries, and herbs. The roots of the farm date back to 1860. In the early 1990s, it was converted to fruit farming, with a focus on apples.
René Gruber is a master fruit grower and takes care of the cultivation of the fruit varieties. Processing is done by Beatrix, who is a chef. Their kitchen produces jams, chutneys, barbecue sauces, and pestos, including basil, tomato, and walnut. The two develop new recipes together by tasting and experimenting until the flavor is just right.
It is handmade, true to the motto "quality over quantity." For this pesto, that means a short ingredient list with nuts, cheese, oil, and spices, where every ingredient has its purpose.
For whom
The walnut pesto is for everyone who loves nuts and is looking for a pesto that tastes different from the green variety. It suits people who like to cook with pumpkin, mushrooms, and pears in autumn, and for anyone who wants to add something special to their cheese board. It is a reliable staple for the quick after-work dinner.
The jar makes a great gift, perhaps paired with a piece of mountain cheese or a package of fresh pasta. Those who like to have several varieties at home can combine it with the Basil Pesto and the Tomato Pesto from the same kitchen. You can find more varieties from other producers in our Pesto category. All jars from Reigersberg can be found on the Gruber's Fruchtzauberei page.
Note: The pesto contains walnuts and hard cheese, i.e., nuts and milk. It is not suitable for those who eat a vegan diet or are allergic to nuts.
A nutty walnut pesto from Eastern Styria – for pasta, roasted pumpkin, and the cheese board with pear.
