Basil Walnut Pesto Recipe

5 from 6 votes

The internet is full of pesto recipes, so why this one? Well, because this Basil Walnut Pesto Recipe is foolproof and can be made in no time.

Prep Time15

Total Time15

Course: condiment, Main Course

Cuisine: Italian

Diet: Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $10

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

Refer to the post above for more information.

Key Ingredient 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.

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.

Nutrition