Basil Walnut Pesto - Heart's Content Farmhouse

Prep Time:15

Total Time:15

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.

The pesto will brown after a few days if exposed to air. Cover with a layer of olive oil to store or freeze.

Servings: servings

Calories: 197kcal