Basil Walnut Pesto

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A budget-friendly pesto recipe that you'll love. Versatile, freezer friendly, and perfect for summer. Makes 1 cup.

Prep Time15

Total Time15

Course: Side Dish

Cuisine: American, Italian- American

Keyword: Basil, basil without pine nuts, Sauces, Summer, walnut pesto

Servings: servings

Calories: 197kcal

Author: Katie

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

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 the Pesto: 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. 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 ensure all ingredients are evenly processed.
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 ensure all ingredients are evenly processed.
Serve or Store the Pesto: Serve immediately, or carefully store. Transfer the walnut basil 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

Use fresh and bright green basil leaves instead of wilted ones to get the best taste. The pesto will not taste as good if the basil is not fresh.

Basil can turn brown if it's exposed to air for a few days. To prevent this, cover it with olive oil or freeze it.

Toasting walnuts is important to bring out their nutty flavor, but be careful not to burn them. Keep an eye on them in the oven, and remove them as soon as they look brown and smell good.

When you blend the pesto, start with pulsing to chop the ingredients before blending continuously to avoid over-blending. This will make the pesto too smooth and pasty. Stop when it's creamy and has just a bit of texture.

Nutrition