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Walnut Pesto

A delightful twist on classic pesto featuring fresh basil, toasted walnuts, garlic, Parmesan, and olive oil for a rich, nutty sauce perfect for pasta, sandwiches, or dips.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Italian
Calories: 172
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups fresh basil leaves
  • 1 cup walnuts
  • 2 cloves garlic
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Food processor or blender
  • Measuring cups
  • Measuring spoons
  • Spatula
  • Storage container

Method
 

  1. Wash and dry 2 cups of fresh basil leaves to remove any dirt.
  2. Lightly toast 1 cup of walnuts in a skillet over medium heat for 5 minutes, stirring occasionally.
  3. Add the washed basil leaves and 2 cloves of garlic to the food processor and pulse until roughly chopped.
  4. Add the toasted walnuts to the processor and pulse several times until coarsely chopped.
  5. Add 1/2 cup grated Parmesan cheese and with the processor running, slowly drizzle in 1/2 cup extra virgin olive oil until creamy.
  6. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, then pulse to combine.
  7. Process the mixture until it reaches your desired consistency, leaving small chunks for texture.
  8. Taste the pesto and adjust salt, pepper, or garlic as needed before serving.

Notes

Store in an airtight container with a thin layer of olive oil on top to prevent browning. Keeps up to 1 week refrigerated or 3 months frozen.