Basil and Walnut Pesto
No overpriced pine nuts here. This basil walnut pesto is affordable and needs just 15 minutes, with your food processor doing most of the work. Use it in pasta, as a spread, or as a marinade!
You can still make this without a food processor. You can use a mortar and pestle to crush and mix the ingredients. It will be more work, but you’ll get a rustic texture.
Table of Contents
Ingredients and Tools You’ll Need
Make sure your basil is really fresh for the best flavor. If you don’t have walnuts, you can use pecans too.
This will make 1 cup, or about 8 servings. It freezes really well, so you can double or triple the recipe to save some for later. Just make adjustments in the recipe card at the bottom of this post.
Equipment
- Blender or food processor
Ingredients
- 2 cups fresh basil leaves packed
- ½ cup walnuts, toasted
- ½ cup grated Parmesan cheese, about 3-4 ounces
- 3 cloves of garlic
- ½ cup extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
How to Make Basil Walnut Pesto
Step One: Toast The Walnuts
Start by toasting those walnuts in an oven at 350°F. You’ll know they’re ready when they’re fragrant and take on a golden hue. Cool them off once they’re out.
Step Two: Pulse Dry Ingredients
Rinse the basil leaves, pat them dry, and remove any old stems or off-color leaves.
Toss the toasted walnuts, basil, grated parmesan, garlic, salt, and pepper into a blender or food processor. Give it a few pulses.
Step Three: Add Olive Oil
Slowly add the olive oil while the processor is running. You want it to be smooth and creamy. Scrape down the sides to make sure everything gets mixed.
Storage Instructions
Transfer the walnut basil pesto to a clean and airtight container. You can store it in the refrigerator for up to a week. Cover with a layer of olive oil to keep it fresh.
For longer storage, you can freeze the pesto in ice cube trays and transfer the frozen cubes.
How to Use Basil Walnut Pesto
There are lots of ways to enjoy this.
- Toss the pesto with your favorite cooked pasta and sprinkle some extra-grated Parmesan on top, or use it in this cold pesto pasta salad.
- Spread it on toasted baguette slices for a tasty appetizer.
- Use it as a marinade for grilled chicken or fish.
- Stir it into soups or stews for an extra burst of flavor.
More Ways To Use Basil
Use it in food, soap, or dry your own!
- Basil and strawberries make the BEST strawberry basil lemonade.
- Use dry basil to make your own basil soap that’s great for the kitchen.
- Have a dehydrator? Learn how to make your own dry basil.
- Then use some of your dry basil in this creamy tomato soup recipe.
Printable Recipe
Basil Walnut Pesto
Equipment
- Blender or food processor
Ingredients
- 2 cups fresh basil leaves packed
- ½ cup walnuts toasted
- ½ cup grated Parmesan cheese about 3-4 ounces
- 3 cloves garlic
- ½ cup extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
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Instructions
- Toast the walnuts. Preheat your oven to 350°F (175°C). Spread the walnuts on a baking sheet in a single layer. Toast them in the preheated oven for about 5-7 minutes, or until they become fragrant and lightly browned. Keep an eye on them to avoid burning. Once toasted, remove from the oven and let them cool.
- Prep the basil. Rinse the fresh basil leaves thoroughly and pat them dry with paper towels. Make sure they are completely dry to avoid a watery pesto. For the freshest taste, remove any tough stems or discolored leaves.
- Blend. Place the toasted walnuts, prepared basil, grated Parmesan cheese, garlic cloves, salt, and black pepper in a food processor or blender. Then, pulse the ingredients a few times to coarsely chop them, checking the consistency after each pulse.
- Drizzle in olive oil. With the processor running, slowly drizzle in the extra-virgin olive oil until the mixture is well combined and reaches a smooth, creamy texture. Scrape down the sides of the bowl as needed to make sure all ingredients are evenly processed.
- Serve or store. Serve immediately, or carefully store. Transfer the pesto to a clean and airtight container. You can store it in the refrigerator for up to a week. For longer storage, you can freeze the pesto in ice cube trays and transfer the frozen cubes to a freezer-safe bag.
Notes
Nutrition
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