🍽️Turkish Pesto Sauce with İzmir Tulum Cheese

Prep: 20 min
Cook: 5 min
Total: 25 min
Serves: 6
Difficulty: Easy

This Turkish adaptation of pesto showcases İzmir's famous tulum cheese, known for its sharp, salty flavor. The recipe emphasizes technique to preserve the basil's bright color and prevent bitterness. Original recipe by İpek Deka, video by Alican Deka from DEKA.studion.

Original source ↗

⏱ Prep: 20 min · 🔥 Cook: 5 min · 🍽 Serves: 6 · 📊 Easy

A Turkish twist on classic pesto using fresh basil, aged İzmir tulum cheese, walnuts, and olive oil for a rich, nutty flavor with a salty kick.

🥬 Ingredients

Main Ingredients

50g (1.75 oz, about 1.5 bunches) fresh basil leaves
60g (2 oz) aged İzmir tulum cheese
30g (1 oz) walnuts
2 cloves garlic cloves
100ml (3.5 fl oz) extra virgin olive oil
to taste black pepper
to taste (optional, cheese is already salty) salt

👨‍🍳 Instructions

Toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant and lightly golden. Let cool completely to remove any bitter skin taste and enhance aroma.
Cut garlic cloves in half vertically and remove the green germ from the center to prevent bitter taste that would overpower the basil's fresh aroma.
Wash basil leaves thoroughly and dry completely between paper towels, ensuring no moisture remains. Any water will prevent proper oil mixing and cause the sauce to become watery and dark.
Finely grate the tulum cheese using a microplane or fine grater. The cheese's oily, moist texture requires fine grating for even distribution without clumping.
In a food processor or mortar, crush the garlic and cooled walnuts into a coarse paste.
Add basil leaves and pulse in short bursts (1-2 seconds at a time) to prevent the blades from heating up, which would darken and bitter the basil. Process until leaves form a rough puree.
Add the grated tulum cheese and gently pulse just to combine. Avoid over-processing as the cheese will release its oils too quickly.
With the processor off, slowly drizzle in olive oil while mixing by hand with a spoon for better control and texture. The oil should be absorbed gradually to create a smooth, creamy consistency.
Season with black pepper and taste. Add a pinch of salt only if needed, as the tulum cheese is already quite salty.

💡 Tips & Variations

Store in an airtight jar with a thin layer of olive oil on top to prevent oxidation and darkening
If you can't find İzmir tulum cheese, substitute with aged pecorino or a mix of parmesan and feta
The sauce keeps in the refrigerator for up to 1 week and can be used on pasta, bread, or as a dip

📝 Personal Notes

Add your tweaks, ratings, and observations after making this recipe.

Source: Instagram