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.
Basil Walnut Pesto
-
PREP TIME10 mins
-
COOK TIME0 mins
-
TOTAL TIME10 mins
-
SERVING8 People
-
VIEWS21
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
-
Carbohydrate1 g
-
Cholesterol2 mg
-
Fiber1 g
-
Protein2 g
-
Saturated Fat2 g
-
Sodium39 mg
-
Sugar0 g
-
Fat10 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepGather all of your ingredients, ensuring the basil is fresh and the walnuts are toasted to a golden brown. (5 minutes)
02
StepIn a food processor, combine the basil leaves, toasted walnuts, grated Parmigiano-Reggiano cheese, chopped garlic, and sea salt. (2 minutes)
03
StepPulse the mixture until it begins to break down into a coarse paste. (3 minutes)
04
StepWith 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
StepTaste and adjust seasoning as needed. Transfer the pesto to an airtight container. (1 minute)
06
StepTo 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)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Roderick Jones
Jun 26, 2025The pesto was a little thick, so I added a bit more olive oil to thin it out.
Ed Bednar
Jun 19, 2025So easy to make and tastes so much better than store-bought pesto.
Beulah Denesik
Jun 16, 2025I found it a bit too garlicky for my taste. I'll use less garlic next time.
Jaqueline Barton
Jun 5, 2025Great recipe! Will definitely be making this again.
Rupert Russel
May 29, 2025Freezes well! I made a big batch and froze it in ice cube trays.
Rhett Borer
May 14, 2025I added a squeeze of lemon juice at the end and it really brightened up the flavors.
Earnest Little
May 10, 2025This pesto is amazing! The toasted walnuts add a really nice depth of flavor.
Taya Douglas
May 1, 2025I used it on bruschetta with some fresh tomatoes and it was a huge hit!