Description
This easy walnut basil pesto is a flavorful and nutty alternative to traditional pine nut pesto. Combining fresh basil, toasted walnuts, Parmesan cheese, garlic, and extra-virgin olive oil, this sauce is perfect for elevating pasta dishes, sandwiches, roasted vegetables, and more. Quick to prepare using a food processor, it’s a versatile Italian condiment loaded with fresh herbs and rich textures.
Ingredients
Walnut Basil Pesto Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup walnuts
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves
- 1/2 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toast Walnuts: Place the walnuts in a dry skillet over medium heat and toast them for 3 to 5 minutes, stirring frequently to prevent burning. Once toasted, remove from heat and allow the walnuts to cool slightly, which enhances their flavor and texture in the pesto.
- Combine Ingredients: Add the fresh basil leaves, toasted walnuts, grated Parmesan cheese, garlic cloves, lemon juice, salt, and black pepper into a food processor. These ingredients form the core flavor base of the pesto.
- Pulse to Chop: Pulse the food processor several times until all ingredients are finely chopped and well combined, creating a coarse but blended mixture.
- Add Olive Oil: With the food processor running, slowly drizzle in the extra-virgin olive oil. Continue until the pesto reaches your desired consistency, whether it’s more thick or slightly thinner for easier drizzling.
- Adjust Seasonings: Taste the pesto and adjust the seasoning by adding more salt, black pepper, or lemon juice as preferred to balance the flavors.
- Serve: Use the pesto immediately tossed with cooked pasta, spread on sandwiches, drizzled over roasted vegetables, grilled chicken, or served with crusty bread for a delicious meal enhancement.
Notes
- Toasting walnuts intensifies their flavor but you can also use them raw for a milder taste.
- Add additional olive oil to thin the pesto if you prefer a looser sauce that can be drizzled.
- Store leftover pesto in an airtight container in the refrigerator for up to 5 days; cover the surface with a thin layer of olive oil to prevent browning.
- For long-term storage, freeze pesto in small portions for up to 3 months and thaw as needed.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce, Condiment
- Method: Stovetop, Blending
- Cuisine: Italian
