Basil Walnut Pesto

Basil Walnut Pesto
  • PREP TIME
    10 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    10 mins
  • SERVING
    8 People
  • VIEWS
    21

A vibrant symphony of fresh basil and toasted walnuts, this pesto elevates any dish with its herbaceous and nutty notes. Toss it with pasta for a quick and flavorful meal, dollop it on roasted vegetables for an extra layer of complexity, or spread it on crusty bread for a gourmet sandwich experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    1 g
  • Cholesterol
    2 mg
  • Fiber
    1 g
  • Protein
    2 g
  • Saturated Fat
    2 g
  • Sodium
    39 mg
  • Sugar
    0 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Gather all of your ingredients, ensuring the basil is fresh and the walnuts are toasted to a golden brown. (5 minutes)

02

Step

In a food processor, combine the basil leaves, toasted walnuts, grated Parmigiano-Reggiano cheese, chopped garlic, and sea salt. (2 minutes)

03

Step

Pulse the mixture until it begins to break down into a coarse paste. (3 minutes)

04

Step

With the food processor running, slowly drizzle in the extra-virgin olive oil until the pesto reaches your desired consistency. If needed, add a tablespoon of cold water at a time to thin it further. (2 minutes)

05

Step

Taste and adjust seasoning as needed. Transfer the pesto to an airtight container. (1 minute)

06

Step

To prevent oxidation, press a piece of plastic wrap directly onto the surface of the pesto before sealing the container. Refrigerate for up to 3 days. (2 minutes)

For the best flavor, use high-quality Parmigiano-Reggiano cheese and extra-virgin olive oil.
Toast the walnuts in a dry skillet over medium heat for 5-7 minutes, or until fragrant and lightly browned. Watch carefully to prevent burning.
If you don't have a food processor, you can use a mortar and pestle for a more rustic texture.
Pesto can be frozen for longer storage. Portion it into ice cube trays and freeze, then transfer the frozen cubes to a freezer bag for easy use.

Armando Deckow

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 7 Ratings)
Total Reviews: (8)
  • Roderick Jones

    The pesto was a little thick, so I added a bit more olive oil to thin it out.

  • Ed Bednar

    So easy to make and tastes so much better than store-bought pesto.

  • Beulah Denesik

    I found it a bit too garlicky for my taste. I'll use less garlic next time.

  • Jaqueline Barton

    Great recipe! Will definitely be making this again.

  • Rupert Russel

    Freezes well! I made a big batch and froze it in ice cube trays.

  • Rhett Borer

    I added a squeeze of lemon juice at the end and it really brightened up the flavors.

  • Earnest Little

    This pesto is amazing! The toasted walnuts add a really nice depth of flavor.

  • Taya Douglas

    I used it on bruschetta with some fresh tomatoes and it was a huge hit!

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