Ok, you’re probably saying “not another pesto recipe!” But trust me when I tell you that this is your go to recipe for pesto. Especially true if you’re growing your own basil!
Enjoy with your favorite pasta and make a complete meal with one of my Mediterranean Salad Recipes or Mediterranean Appetizer Recipes.
Table of Contents
First of all, let me clarify that this is not an authentic Genoese basil pesto recipe. The authentic basil pesto recipe from Genoa uses European pine nuts, which are, in my opinion, difficult to find and quite expensive, making them out of reach for many people.
Pine nuts available in most North American stores are from China and are generally safe to consume however, they can potentially cause Pine Mouth for certain people. Pine Mouth, also known as Pine Nut Syndrome (PNS), is an uncommon condition that generally begins 1-2 days after consuming pine nuts. It is characterized by a bitter metallic taste and can last 2–4 weeks.
Since I have no interest in pine mouth, I tend to exclusively use walnuts in my pesto recipes instead. Why Walnuts? Because they are:
- Readily available
- Relatively cheap
- Add a wonderful texture to the finished pesto
Pound It or Process It?
The traditional way of making pesto is using a mortar and pestle. After all Pesto means to pound or to crush. Although my recipe can certainly be made in a mortar and pestle, I find that a food processor makes quick work and creates an even consistency.
NOTE: I do not recommend you use a blender to make pesto. Blenders (especially high speed blenders like Vitamix and Blendec) don’t give you enough control over the consistency of your product and you may end up with a sauce that’s too homogenous. Pesto is meant to be a little rough around the edges and have some bite to it.
Ingredients
When I say simple, I really mean simple! Here’s what you will need:
- Fresh Basil: The only way to make pesto is with fresh basil. So if you’re growing your own basil, now is the time to use it.
- Nuts: I am using walnuts in this recipe instead of the more traditional pine nut. You can use whole or crushed walnuts. If you have an allergy to walnuts, you can use another nut of your choice or even pumpkin seeds.
- Cheese: The one, the only Parmigiano-Reggiano! I recommend that you purchase a block of real Parmesan and grate it yourself for this recipe. You can use Pecorino Romano if you have it, or prefer it. Veganize this recipe by using a vegan cheese or omit the cheese entirely and add some nutritional yeast instead.
- Lemon Juice: My recipe also uses lemons. Traditionally, lemons are not used but I like the hit of acid that lemons give to the recipe and the anti-oxidation properties too. Lemon juice helps keep your pesto bright green and lively and slows down browning.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Walnut Basil Pesto Recipe
Step 1. Process. Using a food processor, process the walnuts with the grated cheese, garlic, lemon juice and olive oil until you have a coarse and wet mixture.
Step 2. Add the Basil. Add the basil to the processor and pulse as needed. We all have different preferences when it comes to texture, so feel free to process more/less depending on your taste.
Step 3. Taste and Adjust the Seasoning. Make sure to try your pesto and adjust your seasonings accordingly.
Serving Suggestions
No doubt, the best way to enjoy pesto is with your favorite pasta. However there are many ways you can use this sauce. Here are a few ideas:
- Enjoy it with freshly toasted bread. Slather it on my Homemade No-Knead Focaccia Recipe.
- Stir it into a soup
- Add it to mashed potatoes
- Use it to dress roasted potatoes and vegetables
- Savor it as a dip along with some of my other Mediterranean Appetizers
Storing your Pesto
Store pesto in an airtight jar in the fridge for up to 3 days. Cover your pesto with a thin layer of oil to help prevent oxidation.
Alternatively you can freeze your pesto in deli containers or reusable glass containers. Use within 6 months for optimal freshness and taste. Do not defrost in the microwave, but rather allow your pesto to come to room temperature slowly on the counter or in the fridge.
Other Condiments and Sauces
Ideas and Roundups
Condiments
Preservation
Tomato Recipes
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Basil Walnut Pesto Recipe
Equipment
- Food Processor
Ingredients
- 2 cups Basil leaves – Packed
- ½ cup Walnuts
- ½ cup Parmigiano-Reggiano (grated)
- ¼ cup Extra virgin olive oil – Use good quality oil
- ½ Lemon (juiced and zested) – Use more or less depending on taste
- 2 Garlic cloves – Use more or less depending on taste
- Salt and Pepper to taste
Instructions
- In a food processor, add the walnuts, grated Parmigiano-Reggiano, Extra virgin olive oil, lemon zest, lemon juice and garlic. Process until you have a coarse wet mixture.
- Add your basil to the food processor and continue to process. You may need to add your basil in batches depending on the size of your food processors. Process until you reach your desired consistency.
- Taste your pesto and adjust your seasonings. Parmigiano-Reggiano is salty, so you may not need to add much salt.
Notes
- Fresh Basil: The only way to make pesto is with fresh basil. So if you’re growing your own basil, now is the time to use it.
- Nuts: I am using walnuts in this recipe instead of the more traditional pine nut. You can use whole or crushed walnuts. If you have an allergy to walnuts, you can use another nut of your choice or even pumpkin seeds.
- Cheese: Parmigiano-Reggiano! I recommend that you purchase a block of real Parmesan and grate it yourself for this recipe. You can use Pecorino Romano if you have it, or prefer it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I use walnuts also, for a different reason: pine nuts contain some compound which gives me a migraine. I never knew there was a difference between pine nuts in our stores and European ones. I love the flavour walnuts impart. I have trouble getting the basil to the right size unless it’s dry and I process it first. How do you avoid tearing the basil when you add it later as per your recipe?
The basil is processed in the food processor so it will get torn up as it is processed. It is important for the fresh basil to be dry after washing so that it doesn’t add too much water to your pesto. I usually use a salad spinner to get it as dry as possible before adding it to the food processor.
I am wondering if I can water can this?
The recipe is not tested for canning. I recommend you freeze it instead. Thanks!